Thai Green Curry Chicken with Cauliflower Rice and Spinach Salad (Keto Friendly)

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces 2 cups cauliflower rice 1 tbsp coconut oil 2 cups spinach 1 cup fresh basil leaves 4 cups mixed vegetables (bell peppers, zucchini, carrots) Thai green curry paste (store
• bought or homemade) Fish sauce Lime juice Almond milk Salt and pepper to taste

Instructions

1. In a large pan, heat coconut oil over medium heat. Add chicken pieces and cook until browned. Remove from the pan and set aside.
2. In the same pan, add Thai green curry paste and cook for 1 2 minutes or until fragrant. Stir in almond milk and bring to a simmer.
3. Return the cooked chicken to the pan and cook until heated through. Season with fish sauce, lime juice, salt, and pepper to taste. Set aside.
4. In another pan, sauté mixed vegetables until tender crisp. Add spinach and cook until wilted. Season with salt and pepper.
5. Prepare cauliflower rice according to package instructions or by steaming until tender.
6. Serve the Thai green curry chicken over cauliflower rice and top with sautéed vegetables and fresh basil leaves.

Chef’s Insight

Cook with love and nourish your body with vibrant ingredients that fuel your well-being.

Notes

Choose fresh, organic ingredients for the best taste and health benefits.