NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup jasmine rice

3 tbsp coconut milk

1 tbsp green curry paste

0.5 cup bell pepper

0.5 cup snap peas

1 tsp coconut oil

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp lime juice

2 tbsp cilantro

0.25 tsp sea salt

PREPARATION

• 1

  Rinse the jasmine rice and cook according to package instructions, replacing a portion of the water with 1 tablespoon of the coconut milk and a pinch of salt.

• 2

  Heat the coconut oil in a large skillet over medium heat and sauté the green curry paste for 1 minute until fragrant.

• 3

  Add the remaining 2 tablespoons of coconut milk to the skillet, stirring to combine with the paste.

• 4

  Add the sliced chicken breast to the skillet and cook for 4-5 minutes until mostly opaque.

• 5

  Toss in the bell peppers and snap peas, then stir in the fish sauce and coconut sugar.

• 6

  Simmer for 3-4 minutes until the vegetables are tender-crisp and the chicken is fully cooked through.

• 7

  Remove from heat and stir in the lime juice.

• 8

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