NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

1 cup cauliflower rice

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp fresh ginger

1 clove garlic

1 tsp lime juice

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

  Add the cubed chicken breast and season with sea salt and black pepper, searing until golden on all sides.

• 3

  Stir in the minced garlic and fresh grated ginger, cooking for 1 minute until fragrant.

• 4

  Add the green curry paste, stirring to coat the chicken and toast the spices for 2 minutes.

• 5

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

• 6

  Add the sliced red bell pepper and snap peas, then reduce heat to a simmer for 5-7 minutes until the sauce thickens and chicken is cooked through.

• 7

  In a separate pan, lightly sauté the cauliflower rice for 3-4 minutes until tender.

• 8

  Stir the lime juice into the curry and serve immediately over the cauliflower rice.