NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.25 cup full-fat coconut milk

0.5 tbsp olive oil

1 tsp minced garlic

1 tsp grated ginger

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets with the olive oil, half of the sea salt, and half of the black pepper directly on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are crispy and charred.

• 4

  While the broccoli is roasting, season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 6

  Remove the chicken from the skillet and set it aside on a plate, then reduce the heat to medium.

• 7

  Add the minced garlic, grated ginger, and ground turmeric to the skillet and sauté for 60 seconds until fragrant.

• 8

  Pour in the full-fat coconut milk and lime juice, using a spatula to scrape up any flavorful browned bits from the pan.

• 9

  Simmer the sauce for 2-3 minutes until it begins to thicken, then return the chicken to the pan to coat it thoroughly.

• 10

  Serve the creamy chicken immediately alongside the tender roasted broccoli.