NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

0.5 medium lime

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then sear in the skillet until golden brown.

• 3

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

• 4

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

• 5

  Add the sliced red bell peppers and sugar snap peas, then simmer for 5-7 minutes until the chicken is cooked through and vegetables are tender-crisp.

• 6

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

• 7

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