NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp coconut oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

1 tsp fresh ginger

1 tbsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup full-fat coconut milk

1 cup fresh spinach

2 cup cauliflower rice

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and sliced red bell pepper to the skillet, sautéing for 3-4 minutes until softened.

• 3

  Stir in the minced garlic and grated fresh ginger, cooking for about 60 seconds until highly aromatic.

• 4

  Add the cubed chicken breast to the pan and season with sea salt and black pepper.

• 5

  Cook the chicken for 5-6 minutes, stirring occasionally, until browned on all sides.

• 6

  Sprinkle the yellow curry powder over the chicken and vegetables, stirring well to ensure everything is evenly coated.

• 7

  Pour in the full-fat coconut milk and bring the mixture to a gentle simmer.

• 8

  Reduce the heat to medium-low and let the curry simmer for 5 minutes until the sauce thickens and the chicken is cooked through.

• 9

  Stir in the fresh spinach and cook for 1 minute until the leaves are just wilted.

• 10

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

• 11

  Divide the cauliflower rice into a bowl and top with the creamy coconut chicken curry.