NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

1 tsp Avocado oil

1 tbsp Jamaican curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Red bell pepper

0.5 cup Cooked jasmine rice

1 tbsp Full-fat coconut milk

1 tbsp Fresh cilantro

1 tsp Fresh thyme

PREPARATION

• 1

  Dice the chicken into bite-sized pieces and season thoroughly with Jamaican curry powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, approximately 6 minutes.

• 4

  Add the diced yellow onion, minced garlic, and red bell pepper to the pan, sautéing until the vegetables are tender.

• 5

  Stir in the fresh thyme and two tablespoons of water to deglaze the pan, simmering for 3 minutes until a light sauce forms.

• 6

  In a separate small bowl, gently fold the full-fat coconut milk into the warm cooked jasmine rice.

• 7

  Plate the coconut rice and top with the curried chicken, then garnish with fresh cilantro before serving.