NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

1 cup zucchini

0.5 cup red bell pepper

0.5 cup sugar snap peas

1.5 cup cauliflower rice

1 tbsp fresh lime juice

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper, then add to the skillet and sear until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the sliced zucchini, bell peppers, and sugar snap peas, sautéing for 3-4 minutes.

• 5

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

• 6

  Pour in the coconut milk and bring to a gentle simmer, allowing the sauce to thicken slightly.

• 7

  Add the chicken back into the pan and stir in the fresh lime juice.

• 8

  Steam the cauliflower rice until tender, then serve the curry over the rice and garnish with fresh cilantro.