NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp fresh ginger

1 clove garlic

1 tbsp fish sauce

1 tbsp coconut aminos

0.5 tsp sea salt

0.25 tsp black pepper

2 cup cauliflower rice

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and cook until golden brown on all sides.

• 3

  Stir in the minced garlic, grated ginger, and green curry paste, sautéing for one minute until the aromatics are fragrant.

• 4

  Pour in the full-fat coconut milk, fish sauce, and coconut aminos, stirring well to combine into a smooth sauce.

• 5

  Add the broccoli florets and sliced red bell pepper, then reduce the heat to medium-low and simmer for 5-7 minutes until the vegetables are tender-crisp.

• 6

  While the curry simmers, steam the cauliflower rice in a separate pan or microwave until heated through and fluffy.

• 7

  Serve the creamy green chicken curry immediately over the steamed cauliflower rice.