NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup cauliflower florets

0.5 cup red bell pepper

1 tsp coconut oil

1 tbsp red curry paste

0.25 cup full-fat coconut milk

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Toss the cauliflower florets and sliced bell peppers with a pinch of salt and pepper, then roast on a parchment-lined sheet for 15-20 minutes until tender and slightly charred.

• 2

  While vegetables roast, cut the chicken breast into bite-sized cubes and season with the remaining salt and pepper.

• 3

  Heat the coconut oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, about 5-6 minutes.

• 4

  Reduce heat to medium. Stir in the minced garlic, grated ginger, and red curry paste, cooking for 1 minute until fragrant.

• 5

  Pour in the coconut milk and bring to a gentle simmer. Let the sauce thicken for 3-4 minutes until it coats the chicken beautifully.

• 6

  Stir the roasted vegetables into the skillet and finish with a squeeze of fresh lime juice before serving.