NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

3 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

1 tsp Coconut aminos

0.25 cup Fresh basil leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Water

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear.

• 2

  In a small saucepan, combine the jasmine rice, 0.5 cup of water, 1 tablespoon of the coconut milk, and a pinch of sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  While the rice cooks, season the sliced chicken breast with the remaining sea salt and black pepper.

• 4

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.

• 5

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

• 6

  Whisk in the remaining 2 tablespoons of coconut milk and 0.25 cup of water to create a creamy sauce.

• 7

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

• 8

  Return the cooked chicken to the skillet. Stir in the fish sauce and coconut aminos, simmering for 1-2 minutes to combine flavors.

• 9

  Remove from heat and stir in the fresh basil leaves until just wilted.

• 10

  Fluff the coconut rice with a fork and serve the green curry chicken over the top.