NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 tbsp green curry paste

1 tsp coconut oil

0.5 cup red bell pepper

0.5 cup green beans

0.25 cup bamboo shoots

1.5 cups cauliflower rice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 cup fresh cilantro

0.5 whole lime

PREPARATION

• 1

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

• 2

  Sauté the minced garlic and ginger for 1 minute until fragrant.

• 3

  Add the green curry paste and stir for 30 seconds to toast the spices and release their oils.

• 4

  Pour in the coconut milk and coconut aminos, whisking until the sauce is smooth and simmering.

• 5

  Add the cubed chicken breast to the skillet and simmer for 5-7 minutes.

• 6

  Toss in the bell peppers, green beans, and bamboo shoots, cooking for another 4 minutes until the vegetables are crisp-tender.

• 7

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

• 8

  Stir the lime juice into the curry and serve immediately over the cauliflower rice, garnished with fresh cilantro.