NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 cup red bell pepper

1 cup zucchini

1 cup fresh spinach

1 tbsp fish sauce

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté for 5 to 6 minutes until golden and cooked through, then remove and set aside.

• 4

  In the same pan, add the sliced bell peppers and zucchini, sautéing for 3 to 4 minutes until they are tender yet crisp.

• 5

  Stir in the green curry paste and cook for 1 minute until the aromatics are fragrant.

• 6

  Pour in the coconut milk and fish sauce, stirring well to combine and scraping up any browned bits from the pan.

• 7

  Return the chicken to the skillet and add the fresh spinach, stirring until the leaves are just wilted and the sauce has thickened.

• 8

  Squeeze the fresh lime juice over the curry and stir once more before serving warm.