NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp coconut oil

2 tbsp green curry paste

0.25 cup full-fat coconut milk

0.5 cup chicken bone broth

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp fish sauce

1 tsp coconut aminos

0.25 cup fresh Thai basil

1.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear 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 with the curry paste.

• 6

  Bring the liquid to a gentle simmer, then add the sliced red bell peppers and sugar snap peas.

• 7

  Stir in the fish sauce and coconut aminos, allowing the vegetables to soften for 3-4 minutes.

• 8

  Return the chicken to the pan and stir in the fresh Thai basil until wilted.

• 9

  Steam or sauté the cauliflower rice in a separate pan until tender.

• 10

  Serve the creamy green curry over the cauliflower rice and enjoy immediately.