NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

1 tbsp green curry paste

3 tbsp full-fat coconut milk

0.5 cup chicken bone broth

1 cup red bell pepper

1 cup zucchini

0.5 cup snap peas

1 tbsp fish sauce

1 tsp coconut aminos

1 tsp lime juice

0.25 cup fresh basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the green curry paste and stir for 1 minute until fragrant and slightly darkened.

• 5

  Pour in the full-fat coconut milk and chicken bone broth, whisking to combine the paste into the liquid.

• 6

  Add the sliced red bell pepper, zucchini, and snap peas to the simmering sauce.

• 7

  Cook for 3-5 minutes until the vegetables are tender-crisp and vibrant.

• 8

  Return the chicken to the pan and stir in the fish sauce, coconut aminos, and lime juice.

• 9

  Remove from heat and garnish with fresh basil leaves before serving warm.