NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

2 tbsp full-fat coconut milk

0.5 cup yellow onion

1 cup red bell pepper

1 cup cauliflower florets

1 cup fresh spinach

1 tbsp curry powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and sear until golden brown on all sides.

• 3

  Add the diced yellow onion, sliced red bell pepper, and cauliflower florets to the pan, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic, grated fresh ginger, and curry powder, cooking for 1 minute until the spices are toasted and aromatic.

• 5

  Pour in the full-fat coconut milk and reduce the heat to medium-low, simmering for 5 to 7 minutes until the chicken is cooked through and the sauce has thickened.

• 6

  Fold in the fresh spinach and stir until just wilted, then remove from heat and serve warm.