NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.25 cup Full-fat coconut milk

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 cup Baby spinach

1 tsp Coconut oil

1 tbsp Red curry paste

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

  Prepare the basmati rice according to package instructions and set aside.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sauté until golden brown.

• 4

  Add the diced yellow onion and red bell pepper to the skillet, cooking for 3-4 minutes until the vegetables begin to soften.

• 5

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

• 6

  Pour in the full-fat coconut milk and stir to combine, allowing the sauce to come to a gentle simmer for 5-7 minutes until thickened.

• 7

  Fold in the baby spinach and cook just until wilted, then stir in the lime juice for brightness.

• 8

  Serve the coconut curry chicken over the warm basmati rice and garnish with freshly chopped cilantro.