NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.2 cup basmati rice

0.25 cup coconut milk

0.5 tbsp coconut oil

0.5 cup red bell pepper

1 cup fresh spinach

1 tbsp yellow curry powder

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 inch fresh ginger

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then cook according to package instructions using a 1:2 rice-to-water ratio.

• 2

  While the rice cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the coconut oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the minced garlic, grated ginger, and sliced red bell pepper. Sauté for 3 minutes until the peppers are slightly softened.

• 5

  Stir in the yellow curry powder and cook for 1 minute until fragrant, then pour in the coconut milk and bring to a gentle simmer.

• 6

  Return the chicken to the skillet and simmer for 5-7 minutes until the sauce has thickened and the chicken is fully cooked through.

• 7

  Fold in the fresh spinach and stir until just wilted. Serve the curry immediately over the fluffy basmati rice.