NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.17 cup jasmine rice

1 tbsp full-fat coconut milk

1 tbsp green curry paste

0 tsp avocado oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Prepare the coconut rice by combining the jasmine rice with 2 tablespoons of the coconut milk and a splash of water in a small pot; bring to a boil, then reduce to a simmer and cover until fluffy.

• 2

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

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat, then add the chicken and sear until golden and nearly cooked through.

• 4

  Stir in the green curry paste and cook for 1 minute until fragrant, then pour in the remaining 1 tablespoon of coconut milk.

• 5

  Add the sliced red bell pepper and sugar snap peas to the pan, simmering for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the fish sauce and lime juice to balance the flavors.

• 7

  Serve the green curry over the warm coconut rice and garnish with fresh cilantro.