NUTRITION

SERVINGS

INGREDIENTS

5.25 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 cup red bell pepper

1 cup zucchini

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

1 tbsp fresh lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, about 5-6 minutes.

• 3

  Lower the heat to medium and add the minced garlic, grated ginger, and green curry paste. Stir constantly for 1 minute until the aromatics are fragrant.

• 4

  Pour in the full-fat coconut milk and stir to dissolve the curry paste into a smooth, creamy sauce.

• 5

  Add the sliced red bell pepper and chopped zucchini to the skillet. Simmer for 5-7 minutes until the vegetables are tender-crisp and the chicken is cooked through.

• 6

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

• 7

  Stir the fresh lime juice into the curry and garnish with chopped fresh cilantro.

• 8

  Serve the creamy curry over the steamed cauliflower rice and enjoy immediately.