NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp coconut oil

0.25 cup red onion

0.5 cup red bell pepper

1 tsp fresh ginger

1 tsp garlic

1 tsp turmeric powder

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the skillet and sear until golden brown on all sides.

• 3

  Stir in the diced red onion and sliced bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

  Add the grated ginger, minced garlic, turmeric, and curry powder, stirring constantly for one minute until the spices are highly aromatic.

• 5

  Pour in the coconut milk and season with sea salt and black pepper, bringing the mixture to a gentle simmer.

• 6

  Reduce the heat to low and stir in the baby spinach, cooking for 1-2 minutes until just wilted.

• 7

  In a separate pan or the microwave, steam the cauliflower rice until tender and hot.

• 8

  Divide the cauliflower rice into a bowl, top with the golden chicken curry, and garnish with chopped fresh cilantro.