NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup snap peas

2 cup cauliflower rice

1 tsp fish sauce

1 tsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 whole lime

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 cook until golden brown on all sides.

• 3

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

• 4

  Pour in the full-fat coconut milk, fish sauce, and coconut aminos, stirring to combine the sauce.

• 5

  Add the red bell pepper and snap peas to the skillet, then reduce heat and simmer for 5-7 minutes until the vegetables are tender-crisp.

• 6

  While the curry simmers, steam or sauté the cauliflower rice in a separate pan until tender.

• 7

  Serve the creamy curry over the cauliflower rice, garnished with fresh cilantro and a squeeze of lime.