NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup green beans

1 tbsp fish sauce

1 tsp coconut oil

1 cup cauliflower rice

1 tbsp fresh cilantro

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet or wok over medium-high heat.

• 3

  Add the chicken to the skillet and sauté for 4-5 minutes until golden and nearly cooked through.

• 4

  Stir in the green curry paste and cook for 1 minute until highly aromatic.

• 5

  Pour in the full-fat coconut milk and fish sauce, stirring to combine the paste into the liquid.

• 6

  Add the sliced bell peppers and green beans to the skillet, then reduce heat to medium-low.

• 7

  Simmer for 5-7 minutes until the vegetables are tender-crisp and the sauce has thickened slightly.

• 8

  Stir in the lime juice and remove from heat.

• 9

  In a separate pan, lightly steam or sauté the cauliflower rice until tender.

• 10

  Serve the creamy curry over the cauliflower rice and garnish with fresh cilantro.