NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

0.25 cup full-fat coconut milk

1 cup zucchini

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

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 until golden brown and cooked through, approximately 5-7 minutes.

• 4

  Remove the chicken from the pan and set aside on a plate.

• 5

  In the same skillet, add the sliced zucchini and red bell pepper, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the green curry paste and cook for 1 minute until the aroma is released.

• 7

  Pour in the full-fat coconut milk and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.

• 8

  Return the chicken and any accumulated juices to the skillet, tossing well to coat in the creamy sauce.

• 9

  Finish the dish with a squeeze of fresh lime juice and a garnish of chopped cilantro before serving warm.