NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

1 tsp olive oil

1 tbsp full-fat coconut milk

0.5 cup red bell pepper

0.25 cup yellow onion

1 cup baby spinach

1 tbsp red curry paste

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then cook according to package instructions using a 1:2 ratio of rice to water.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced yellow onion and sliced red bell pepper, sautéing for 4-5 minutes until the vegetables are tender-crisp.

• 5

  Stir in the minced garlic, grated fresh ginger, and red curry paste, cooking for 1 minute until the spices are highly aromatic.

• 6

  Pour in the full-fat coconut milk and water, whisking to combine and scraping any browned bits from the bottom of the skillet.

• 7

  Return the seared chicken to the pan and simmer for 5-7 minutes until the sauce has thickened and the chicken is fully cooked through.

• 8

  Fold in the baby spinach during the last minute of cooking until just wilted.

• 9

  Fluff the cooked basmati rice with a fork and serve the coconut curry chicken immediately over the rice.