NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.25 cup full-fat coconut milk

0.5 tbsp olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with the sea salt, black pepper, and ground turmeric.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove from the pan and set aside.

• 3

  In the same skillet, add the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and slightly caramelized.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for about 60 seconds until highly fragrant.

• 5

  Pour in the full-fat coconut milk, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet.

• 6

  Return the seared chicken to the skillet and simmer in the coconut sauce for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  In a separate bowl, combine the warm cooked jasmine rice with fresh chopped cilantro and lime juice, fluffing with a fork to incorporate.

• 8

  Portion the cilantro-lime rice into a bowl and top with the creamy coconut chicken, garnishing with additional cilantro if desired.