NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

1 cup bell pepper

0.5 cup snap peas

0.5 cup zucchini

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp lime juice

1 tbsp cilantro

1 cup cauliflower rice

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté for 4-5 minutes until golden and cooked through, 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 coconut milk, bone broth, fish sauce, and coconut sugar, whisking to combine the curry paste into the liquid.

• 6

  Add the bell pepper, snap peas, and zucchini to the sauce and simmer for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Return the chicken to the skillet and stir to coat in the velvety sauce.

• 8

  Meanwhile, steam or sauté the cauliflower rice in a separate pan for 3 minutes until tender.

• 9

  Stir the fresh lime juice into the curry and serve immediately over the cauliflower rice, garnished with fresh cilantro.