NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup zucchini

2 cup cauliflower rice

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

2 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and sear until golden brown and cooked through.

• 3

  Add the sliced red bell pepper and zucchini to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 4

  Stir in the green curry paste and cook for 1 minute until the aromatics are fragrant.

• 5

  Pour in the full-fat coconut milk and coconut aminos, stirring to combine and bringing the sauce to a gentle simmer for 5 minutes.

• 6

  In a separate non-stick pan, lightly sauté the cauliflower rice for 3-5 minutes until tender.

• 7

  Stir the fresh lime juice into the curry and remove from heat.

• 8

  Divide the cauliflower rice into a bowl, top with the creamy chicken curry, and garnish with fresh cilantro.