NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.5 cup cauliflower rice

1 tsp fish sauce

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the skillet and cook until golden brown and cooked through.

• 3

  Stir in the minced garlic, grated ginger, and green curry paste, sautéing for 1 minute until fragrant.

• 4

  Pour in the coconut milk and fish sauce, stirring to combine and scraping any browned bits from the bottom of the pan.

• 5

  Add the sliced red bell peppers and sugar snap peas to the sauce.

• 6

  Simmer for 3 to 4 minutes until the vegetables are tender-crisp and the sauce has slightly thickened.

• 7

  Stir in the cauliflower rice and cook for an additional 2 minutes until heated through.

• 8

  Season with sea salt and garnish with fresh cilantro before serving in a shallow bowl.