Servings |
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Ingredients
- 1 teaspoon coconut oil
- 60 grams chicken cubed (1 PRO)
- 15 grams scallion finely sliced (1 CHO)
- 1 large clove garlic minced or pressed (1 CHO)
- 2 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 65 grams cauliflower cut into small florets (3 CHO)
- 75 grams zucchini small dice (2 CHO)
- 1/4 cup coconut milk canned full-fat (2.5 CHO)
- 15 grams mint fresh, roughly chopped (0.5 CHO)
Ingredients
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Instructions
- Heat the oil in a small skillet over medium-high heat. Add the chicken, scallions, garlic, curry, cinnamon, and salt. Cook, stirring frequently, until the chicken is completely cooked through.
- Meanwhile, boil a small saucepan of water and add the cauliflower and zucchini. Simmer the vegetables for 4-5 minutes. Drain and add to the skillet with the chicken.
- Add the coconut milk to the skillet and stir through, cooking 1-2 minutes. Remove from the heat, garnish with fresh mint, and serve.