NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup jasmine rice

0.25 cup full-fat coconut milk

1 tbsp green curry paste

0.5 cup low-sodium chicken broth

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

0.5 tsp coconut sugar

1 tsp avocado oil

0.25 cup fresh basil leaves

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear. In a small saucepan, combine the rice, 0.5 cup water, 2 tablespoons of the coconut milk, and the sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 2

  While the rice cooks, season the sliced chicken breast with black pepper. Heat the avocado oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

• 3

  In the same skillet, add the green curry paste and cook for 1 minute until fragrant. Slowly whisk in the remaining coconut milk, chicken broth, fish sauce, and coconut sugar.

• 4

  Add the sliced red bell pepper and sugar snap peas to the skillet. Simmer the vegetables in the curry sauce for 3-4 minutes until they are tender-crisp.

• 5

  Return the cooked chicken to the skillet and stir to coat. Remove from heat and stir in the lime juice and fresh basil leaves.

• 6

  Serve the green curry chicken over the warm coconut jasmine rice.