NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Coconut oil

1 tbsp Green curry paste

0.25 cup Full-fat coconut milk

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Green beans

1 tsp Fish sauce

1 tbsp Lime juice

2 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and cook until golden brown on all sides.

• 3

  Push the chicken to the side of the pan and add the green curry paste, stirring for one minute until fragrant.

• 4

  Pour in the coconut milk, fish sauce, and lime juice, stirring to fully incorporate the curry paste into the liquid.

• 5

  Add the sliced zucchini, red bell pepper, and trimmed green beans to the skillet.

• 6

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

• 7

  Remove from the heat and stir in the fresh cilantro before serving in a shallow bowl.