NUTRITION

SERVINGS

INGREDIENTS

18 oz chicken breast

2 cup champignon mushrooms

0.75 cup full-fat coconut milk

2 tbsp red curry paste

1 tbsp fresh ginger

2 clove garlic

0.5 medium yellow onion

2 cup fresh spinach

1 tbsp coconut oil

1 tbsp tamari

1 tbsp lime juice

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken until golden, then remove and set aside.

• 3

  In the same skillet, add the sliced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and aromatic.

• 4

  Add the champignon mushrooms to the pan and cook for 5 minutes until they release their moisture and begin to brown.

• 5

  Stir in the red curry paste and cook for 1 minute before pouring in the coconut milk and tamari.

• 6

  Return the chicken to the skillet, reduce heat to low, and simmer for 10 minutes until the sauce thickens slightly.

• 7

  Fold in the fresh spinach and lime juice, stirring until the greens are wilted and the flavors are perfectly balanced.