NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp coconut oil

1 tbsp Thai green curry paste

0.25 cup full-fat coconut milk

1 cup zucchini

0.5 cup red bell pepper

1 tsp fish sauce

1.5 cup cauliflower rice

1 tbsp fresh lime juice

0.25 cup fresh Thai basil

0.25 tsp sea salt

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season lightly with sea salt.

• 2

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

• 3

  Add the green curry paste to the skillet, stirring constantly for one minute until it becomes fragrant.

• 4

  Pour in the full-fat coconut milk and fish sauce, stirring to combine with the curry paste.

• 5

  Add the sliced zucchini and red bell peppers to the pan, then reduce heat to a simmer.

• 6

  Cook for 5-7 minutes until the sauce has thickened and the vegetables are tender-crisp.

• 7

  While the curry simmers, steam or sauté the cauliflower rice in a separate pan until tender.

• 8

  Stir the fresh lime juice and Thai basil into the curry just before serving over the cauliflower rice.