NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp red curry paste

0.25 cup full-fat coconut milk

1 tsp fresh ginger

1 clove garlic

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets, sliced red bell pepper, and zucchini with olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and show slight caramelized edges.

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt and sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until fully cooked.

• 5

  Remove the chicken from the skillet and set aside to rest; in the same skillet, add the minced garlic, grated ginger, and red curry paste, sautéing for 1 minute until fragrant.

• 6

  Whisk in the full-fat coconut milk and bring the mixture to a gentle simmer for 2-3 minutes until the sauce thickens into a creamy consistency.

• 7

  Slice the chicken breast into strips and return it to the skillet, tossing thoroughly to coat in the red curry sauce, then finish with a fresh squeeze of lime juice.

• 8

  Plate the creamy curry chicken alongside the roasted vegetables and serve immediately.