NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry jasmine rice

2 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 cup bell peppers

0.5 cup snap peas

1 tsp coconut oil

0.5 cup water

1 tsp fish sauce

1 tsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Combine dry jasmine rice, 0.4 cup water, and 1 tbsp coconut milk in a small pot; bring to a boil, then simmer covered for 15 minutes.

• 2

  Slice chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat coconut oil in a large skillet over medium-high heat and sauté chicken until browned and cooked through.

• 4

  Move chicken to the side of the pan, add green curry paste, and toast for 1 minute until fragrant.

• 5

  Stir in the remaining coconut milk, 0.1 cup water, fish sauce, and coconut aminos.

• 6

  Add bell peppers and snap peas to the skillet, simmering for 3-5 minutes until the vegetables are tender-crisp.

• 7

  Fluff the coconut rice with a fork and serve the green curry chicken over the top, garnished with fresh cilantro.