NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup low-sodium chicken bone broth

1 tsp coconut oil

1 cup sliced bell peppers

0.5 cup snap peas

0.25 cup cooked jasmine rice

1 tsp fish sauce

0.25 cup fresh basil leaves

0.5 whole lime

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the diced chicken breast and sea salt to the skillet, searing until golden brown on all sides.

• 3

  Stir in the green curry paste and cook for 1 minute until the aromatics are fragrant.

• 4

  Pour in the coconut milk and chicken bone broth, stirring well to incorporate the curry paste into a smooth sauce.

• 5

  Add the bell peppers and snap peas to the skillet, then reduce heat to medium-low and simmer for 5-7 minutes until the chicken is cooked through.

• 6

  Stir in the fish sauce and the juice from the lime to brighten the flavors.

• 7

  Serve the curry in a bowl over the warm jasmine rice and garnish with fresh basil leaves.