NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

1 cup cauliflower rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sauté for 5-6 minutes until golden and cooked through, then remove and set aside.

• 4

  In the same skillet, add the green curry paste and stir for 1 minute until fragrant.

• 5

  Whisk in the full-fat coconut milk and fish sauce, scraping up any browned bits from the bottom of the pan.

• 6

  Add the sliced red bell pepper and sugar snap peas to the sauce, simmering for 3-4 minutes until tender-crisp.

• 7

  Return the chicken to the skillet and stir to coat in the creamy sauce.

• 8

  In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until heated through.

• 9

  Stir the lime juice into the curry and serve immediately over the cauliflower rice, garnished with fresh cilantro.