NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

1 tsp olive oil

0.25 cup onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup red bell pepper

3 tbsp full-fat coconut milk

1 tsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice in cold water and cook with 0.5 cups of water until light and fluffy.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion, minced garlic, and grated ginger until aromatic.

• 3

  Add the cubed chicken breast to the skillet, season with sea salt and black pepper, and sear until golden on all sides.

• 4

  Stir in the yellow curry powder and sliced red bell peppers, allowing the spices to toast for one minute to release their oils.

• 5

  Pour in the full-fat coconut milk and simmer on low heat for 5-7 minutes until the chicken is cooked through and the sauce is velvety.

• 6

  Fold in the baby spinach until just wilted, then serve the curry over the cooked rice and garnish with chopped fresh cilantro.