NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup cooked jasmine rice

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp coconut oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 tbsp lime juice

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes, then remove from the pan and set aside.

• 4

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

• 5

  Whisk in the full-fat coconut milk, 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 the vegetables are tender-crisp.

• 7

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

• 8

  Stir in the fresh lime juice and remove from heat.

• 9

  Serve the curry over the warm jasmine rice and garnish with fresh cilantro.