NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 tsp Coconut oil

0.25 cup Full-fat coconut milk

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

1 cup Fresh baby spinach

1 tsp Yellow curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, approximately 5 to 6 minutes.

• 4

  Stir in the sliced red bell pepper, minced garlic, and grated ginger, sautéing for 2 minutes until fragrant and the pepper softens.

• 5

  Lower the heat to medium and sprinkle in the yellow curry powder and ground turmeric, stirring constantly for 30 seconds to toast the spices.

• 6

  Pour in the full-fat coconut milk and bring the mixture to a gentle simmer for 5 minutes until the sauce thickens slightly and the chicken is cooked through.

• 7

  Add the fresh baby spinach to the skillet and stir until just wilted into the sauce.

• 8

  Serve the golden chicken curry immediately over the warm cooked brown rice.