NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 wedge lime

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the sliced zucchini and red bell pepper, sautéing for 3 minutes until tender-crisp.

• 5

  Stir in the green curry paste and cook for 60 seconds until the aromatics are fragrant.

• 6

  Pour in the full-fat coconut milk and fish sauce, stirring well to incorporate the curry paste and scraping up any browned bits from the pan.

• 7

  Return the cooked chicken to the skillet and simmer for 3 minutes until the sauce has thickened slightly.

• 8

  Garnish with fresh cilantro and a squeeze of lime juice before serving in a shallow bowl.