NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp olive oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 tsp garlic

1 tsp fresh ginger

1 tbsp yellow curry powder

0.13 cup full-fat coconut milk

1 cup baby spinach

0.25 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced chicken breast and cook until browned on all sides, about 5-7 minutes.

• 3

  Stir in the onion and red bell pepper, sautéing until the vegetables are slightly softened.

• 4

  Add the minced garlic and ginger, cooking for another minute until fragrant.

• 5

  Sprinkle the curry powder, sea salt, and black pepper over the mixture, stirring to coat the chicken and vegetables.

• 6

  Pour in the coconut milk and bring the mixture to a gentle simmer for 5 minutes to thicken.

• 7

  Fold in the baby spinach and cook just until wilted.

• 8

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