NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry jasmine rice

2 tbsp full-fat coconut milk

0.25 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp avocado oil

1 tbsp green curry paste

1 tsp fish sauce

1 tsp coconut sugar

0.25 cup fresh cilantro

1 wedge lime

0.13 tsp sea salt

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear. Combine the rice with 0.5 cup water and a pinch of sea salt in a small saucepan.

• 2

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once cooked, remove from heat and let it sit covered for 5 minutes.

• 3

  While the rice cooks, slice the chicken breast into thin, bite-sized strips.

• 4

  Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.

• 5

  In the same skillet, add the green curry paste and cook for 1 minute until highly aromatic.

• 6

  Whisk in the coconut milk, chicken bone broth, fish sauce, and coconut sugar. Bring the liquid to a gentle simmer.

• 7

  Add the sliced red bell pepper and sugar snap peas to the sauce. Simmer for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Return the cooked chicken to the skillet, stirring to coat in the sauce and heating through for 1 minute.

• 9

  Fluff the jasmine rice with a fork. Serve the green curry over the rice and garnish with fresh cilantro and a squeeze of lime.