NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

0.5 whole lime

0.25 cup fresh basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear for 3-4 minutes until golden brown on the outside.

• 4

  Stir in the green curry paste and cook for 1 minute, stirring constantly to release the aromatics.

• 5

  Add the sliced red bell pepper, zucchini, and snap peas to the pan, sautéing for 2-3 minutes until they begin to soften.

• 6

  Pour in the coconut milk, fish sauce, and coconut sugar, stirring well to combine all ingredients.

• 7

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

• 8

  Remove from heat, squeeze the fresh lime juice over the curry, and garnish with fresh basil leaves before serving.