NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp coconut oil

1 tbsp red curry paste

0.25 cup full-fat coconut milk

1 cup red bell pepper

0.5 cup sugar snap peas

1 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken strips to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Remove the chicken from the pan and set aside; add the sliced bell peppers, snap peas, and zucchini to the same skillet.

• 5

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp and vibrant.

• 6

  Stir in the red curry paste and cook for 1 minute until the aroma is released.

• 7

  Pour in the full-fat coconut milk and bring the mixture to a light simmer, stirring constantly to incorporate the curry paste.

• 8

  Return the cooked chicken to the skillet and toss thoroughly to coat every piece in the creamy sauce.

• 9

  Remove from heat and finish the dish with a squeeze of fresh lime juice and a garnish of chopped cilantro.