NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Coconut oil

1 tbsp Green curry paste

0.25 cup Full-fat coconut milk

1 cup Red bell pepper

0.5 cup Sugar snap peas

1 cup Fresh spinach

1 tsp Fish sauce

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sear until golden brown on all sides.

• 3

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

• 4

  Pour in the full-fat coconut milk, fish sauce, and coconut aminos, stirring well to create a smooth sauce.

• 5

  Add the sliced red bell peppers and sugar snap peas to the skillet, simmering for about 4-5 minutes until the vegetables are tender-crisp.

• 6

  Fold in the fresh spinach and stir until just wilted, then remove the skillet from the heat.

• 7

  Finish the dish by stirring in the fresh lime juice and garnishing with chopped cilantro before serving.