NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

0.5 cup water

1 tsp coconut oil

2 tbsp green curry paste

3 tbsp full-fat coconut milk

0.25 cup water

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp fish sauce

1 tsp coconut sugar

0.25 cup fresh basil leaves

1 tsp lime juice

PREPARATION

• 1

  Rinse the jasmine rice and cook in a small pot with 0.5 cup water until all liquid is absorbed and rice is fluffy.

• 2

  Heat coconut oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside, then add the green curry paste to the skillet, stirring for one minute until fragrant.

• 4

  Pour in the coconut milk and 0.25 cup water, whisking to combine the paste into a smooth, simmering sauce.

• 5

  Add the sliced bell pepper and zucchini to the skillet, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir the cooked chicken back into the pan along with the fish sauce and coconut sugar to balance the heat.

• 7

  Remove from heat and stir in the fresh basil and lime juice before serving the curry over the prepared jasmine rice.