NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 cup cauliflower florets

1 cup red bell pepper

1 tsp coconut oil

1 tbsp red curry paste

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets and sliced bell peppers with a pinch of sea salt and roast for 20 minutes until tender and slightly charred.

• 3

  While vegetables roast, season the chicken breast with sea salt and black pepper.

• 4

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

• 5

  Add the red curry paste, minced ginger, and minced garlic to the skillet, stirring for 1 minute until fragrant.

• 6

  Pour in the coconut milk and bring to a gentle simmer, allowing the sauce to thicken for 5-7 minutes until the chicken is fully cooked.

• 7

  Stir the roasted cauliflower and peppers into the curry sauce to coat thoroughly.

• 8

  Finish with a squeeze of fresh lime juice and a garnish of chopped cilantro before serving.