NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp coconut oil

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tbsp red curry paste

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and sear until golden on all sides.

• 3

  Add the red onion, bell pepper, and zucchini to the pan, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic, ginger, and red curry paste, cooking for 1 minute until the aromatics are fragrant.

• 5

  Pour in the full-fat coconut milk and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 6

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

• 7

  Fold in the fresh baby spinach and cook for 1 minute until just wilted.

• 8

  Garnish with chopped fresh cilantro before serving in a shallow bowl.