NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup dry jasmine rice

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup snap peas

0.5 cup red bell pepper

0.5 tsp avocado oil

0.5 cup water

1 tsp fish sauce

0.5 tsp coconut sugar

1 tbsp fresh cilantro

0.25 whole lime

PREPARATION

• 1

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

• 2

  In a small saucepan, combine the rice with 0.5 cup water and half of the coconut milk; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  While the rice cooks, slice the chicken breast into thin bite-sized strips.

• 4

  Heat the avocado oil in a large skillet over medium heat and sauté the chicken until lightly browned on all sides.

• 5

  Add the green curry paste to the skillet and stir for 1 minute until highly aromatic.

• 6

  Pour in the remaining coconut milk, fish sauce, and coconut sugar, stirring to create a smooth sauce.

• 7

  Add the snap peas and sliced red bell pepper to the skillet and simmer for 5 minutes until the vegetables are tender-crisp and the chicken is fully cooked.

• 8

  Fluff the coconut rice with a fork and portion it into a bowl.

• 9

  Top the rice with the green curry chicken and vegetables, then garnish with fresh cilantro and a squeeze of lime.