NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0 tsp coconut oil

2 tbsp green curry paste

0.13 cup full-fat coconut milk

0.5 cup low-sodium chicken broth

1 cup red bell pepper

0.5 cup snap peas

0.5 cup zucchini

1 tsp fish sauce

1 tsp coconut aminos

2 cup cauliflower rice

0.25 cup fresh cilantro

0.5 whole lime

PREPARATION

• 1

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

• 2

  Add the sliced chicken breast and cook until lightly browned on all sides, then remove the chicken and set aside.

• 3

  In the same skillet, add the green curry paste and sauté for 1 minute until fragrant.

• 4

  Slowly whisk in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.

• 5

  Add the red bell pepper, snap peas, and zucchini to the sauce, cooking for 3-5 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked chicken to the skillet and stir in the fish sauce and coconut aminos to combine.

• 7

  Steam the cauliflower rice separately until tender, then serve the curry over the rice.

• 8

  Garnish with fresh cilantro and a squeeze of lime before serving.