NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp fish sauce

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

1 tbsp fresh cilantro

1 wedge lime

PREPARATION

• 1

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

• 2

  Add the diced chicken breast and sear until golden brown on all sides.

• 3

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

• 4

  Pour in the coconut milk and fish sauce, stirring to dissolve the curry paste into a smooth, creamy sauce.

• 5

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

• 6

  While the curry simmers, lightly steam the cauliflower rice in a separate pan until tender.

• 7

  Serve the curry over the cauliflower rice and garnish with fresh cilantro and a squeeze of lime.