NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp coconut oil

0.25 cup red onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup red bell pepper

1 cup fresh spinach

0.25 cup full-fat coconut milk

1 tsp curry powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 whole scotch bonnet pepper

1 cup cauliflower rice

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced red onion, minced garlic, and grated ginger, sautéing until the onion is translucent and aromatic.

• 4

  Stir in the curry powder and dried thyme, allowing the spices to toast for 30 seconds.

• 5

  Add the chicken cubes to the skillet and brown on all sides for about 5 minutes.

• 6

  Pour in the full-fat coconut milk and add the sliced red bell pepper and finely chopped scotch bonnet pepper.

• 7

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

• 8

  Fold in the fresh spinach and cook until just wilted.

• 9

  In a separate pan, steam or lightly sauté the cauliflower rice until tender.

• 10

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