NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 cup jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup snap peas

0.5 tsp avocado oil

1 tsp fish sauce

0.5 tsp coconut sugar

0.5 cup water

1 tbsp fresh cilantro

0.25 tsp sea salt

PREPARATION

• 1

  Rinse the jasmine rice and place it in a small pot with 0.25 cup of water, a pinch of salt, and 1 tablespoon of the coconut milk.

• 2

  Bring the rice to a boil, then reduce to low, cover, and simmer for 15 minutes until fluffy and creamy.

• 3

  While the rice cooks, slice the chicken breast into thin, bite-sized strips and chop the red bell pepper.

• 4

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden and fully cooked.

• 5

  Remove the chicken from the skillet and set aside; add the green curry paste to the same pan and stir for 1 minute until fragrant.

• 6

  Whisk in the remaining 2 tablespoons of coconut milk, 0.25 cup of water, fish sauce, and coconut sugar to create the sauce.

• 7

  Add the bell peppers and snap peas to the skillet and simmer for 3 minutes until the vegetables are tender yet crisp.

• 8

  Return the chicken to the pan to coat in the sauce, then serve immediately over the coconut rice garnished with fresh cilantro.