NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Green curry paste

0.25 cup Full-fat coconut milk

0.5 tbsp Coconut oil

1 cup Red bell pepper

1 cup Zucchini

1 cup Cauliflower rice

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

0.25 cup Fresh basil leaves

PREPARATION

• 1

  Slice the chicken breast into bite-sized cubes 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 cubes to the skillet and sear until golden brown on all sides, then remove and set aside.

• 4

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

• 5

  Pour in the full-fat coconut milk and coconut aminos, whisking to combine with the curry paste.

• 6

  Add the sliced red bell pepper and zucchini to the sauce and simmer for 3-4 minutes until tender-crisp.

• 7

  Return the chicken to the skillet and simmer for another 2 minutes to ensure it is cooked through.

• 8

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

• 9

  Stir the fresh lime juice into the curry and remove from heat.

• 10

  Serve the creamy curry over the cauliflower rice and garnish with fresh basil leaves.