NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 tsp coconut oil

1 cup red bell pepper

1 cup snap peas

2 cup cauliflower rice

1 tsp fish sauce

0.5 tsp fresh ginger

1 clove garlic

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Remove the chicken from the pan and set aside, then add the minced garlic, grated ginger, and green curry paste to the same skillet, stirring for one minute until fragrant.

• 4

  Pour in the full-fat coconut milk and fish sauce, scraping the bottom of the pan to release any browned bits.

• 5

  Add the sliced bell peppers and snap peas to the sauce, simmering for 3-5 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked chicken to the skillet and toss to coat in the creamy sauce.

• 7

  In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until heated through.

• 8

  Serve the curry over the cauliflower rice and garnish with fresh cilantro.