NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.5 cup Cooked brown rice

0.5 cup Frozen green peas

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Coconut oil

2 tbsp Full-fat coconut milk

1 tsp Honey

1 tsp Yellow curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Plain Greek yogurt

1 tsp Fresh cilantro

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium-high heat.

• 2

  Season the chicken thighs with sea salt and black pepper, then sear in the skillet until golden brown on both sides.

• 3

  Add the diced yellow onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables have softened.

• 4

  Stir in the yellow curry powder, honey, and coconut milk, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 5

  Reduce the heat to medium-low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has slightly thickened.

• 6

  Fold in the frozen green peas and cook for an additional 2 minutes until they are bright green and heated through.

• 7

  Place the warm brown rice in a bowl and top with the chicken curry mixture.

• 8

  Garnish with a dollop of plain Greek yogurt and fresh cilantro before serving.