NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 tbsp jasmine rice

3 tbsp full-fat coconut milk

1 tbsp green curry paste

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp coconut oil

0.25 tsp sea salt

0.25 tsp black pepper

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 saucepan, combine the rice with 6 tablespoons of water and 1 tablespoon of the coconut milk.

• 3

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

• 4

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

• 5

  Add the green curry paste to the skillet and sauté for 1 minute until the aromatics are released.

• 6

  Add the chicken breast pieces to the skillet and cook for 4-5 minutes until browned on all sides.

• 7

  Stir in the remaining 2 tablespoons of coconut milk along with the sliced red bell peppers and snap peas.

• 8

  Simmer the curry for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 9

  Season the curry with sea salt and black pepper, then fluff the coconut rice with a fork.

• 10

  Plate the coconut rice, top with the green curry chicken, and garnish with fresh cilantro.