NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 tbsp full-fat coconut milk

0.33 cup cooked jasmine rice

1 tbsp green curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fish sauce

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast pieces, seasoning with sea salt and black pepper, and sear until golden brown on all sides.

• 3

  Stir in the green curry paste and cook for 1 minute until the aromatics are released and fragrant.

• 4

  Pour in 1.5 tbsp of the full-fat coconut milk and bring to a gentle simmer.

• 5

  Add the sliced red bell pepper and zucchini to the pan, cooking for 5-7 minutes until the vegetables are tender-crisp.

• 6

  In a small bowl, fold the remaining 1.5 tbsp of coconut milk into the cooked jasmine rice to create the coconut rice.

• 7

  Stir the fish sauce and lime juice into the curry to balance the savory and acidic flavors.

• 8

  Serve the green curry over the coconut rice and garnish with fresh cilantro.