NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 cup zucchini

0.5 cup red bell pepper

0.25 cup bamboo shoots

1 cup cauliflower rice

1 tsp fish sauce

0.25 tsp sea salt

1 tbsp fresh cilantro

1 tsp fresh lime juice

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and slice the zucchini and red bell pepper into thin strips.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken until golden on all sides.

• 3

  Push the chicken to the edges of the pan, add the green curry paste to the center, and cook for 1 minute until highly fragrant.

• 4

  Pour in the full-fat coconut milk and stir to incorporate the curry paste, then add the zucchini, red bell pepper, and bamboo shoots.

• 5

  Reduce the heat to medium-low and simmer for 5-7 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

• 6

  Stir in the fish sauce, sea salt, and fresh lime juice to brighten the flavors.

• 7

  Steam the cauliflower rice in a separate pan or microwave until tender.

• 8

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