NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup sugar snap peas

1.5 cups cauliflower rice

1 tsp fish sauce

0.5 tbsp lime juice

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 3

  Remove chicken from the pan and add minced garlic, grated ginger, and green curry paste, stirring for 1 minute until fragrant.

• 4

  Pour in the coconut milk and fish sauce, whisking to combine the paste into a smooth, creamy sauce.

• 5

  Add sliced bell peppers and snap peas to the skillet, simmering for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the pan and stir in lime juice to brighten the flavors.

• 7

  Steam or sauté the cauliflower rice in a separate pan until tender, then serve the curry over the top.