NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

3 tbsp Jasmine rice

0.25 cup Full-fat coconut milk

1 cup Carrots

1 tsp Coconut oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Turmeric powder

0.5 cup Water

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

• 2

  In a small pot, combine the rice, water, and a pinch of sea salt; bring to a boil, then cover and simmer on low for 15 minutes.

• 3

  While the rice cooks, heat the coconut oil in a large skillet over medium heat.

• 4

  Add the diced chicken breast to the skillet and season with sea salt, black pepper, and turmeric powder.

• 5

  Sauté the chicken until golden brown on all sides, then add the minced garlic and shredded carrots.

• 6

  Stir for 2 minutes until the carrots are slightly softened and the garlic is fragrant.

• 7

  Pour in the full-fat coconut milk and bring the mixture to a gentle simmer for 5 minutes until the sauce thickens.

• 8

  Fluff the cooked jasmine rice with a fork and fold it directly into the skillet with the coconut chicken.

• 9

  Garnish the dish with freshly chopped cilantro and serve immediately while hot.