NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado 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

0.25 cup Bamboo shoots

1 tsp Fish sauce

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

1 tbsp Fresh cilantro

0.5 medium Lime

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  Add the chicken breast pieces and sear until golden brown on all sides.

• 3

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 4

  Add the green curry paste and stir to coat the chicken, allowing the spices to bloom for 1 minute.

• 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 bell peppers, snap peas, and bamboo shoots to the skillet.

• 7

  Reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens and chicken is cooked through.

• 8

  In a separate pan, lightly sauté the cauliflower rice with sea salt until tender.

• 9

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