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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • ½ medium head cauliflower
  • 1 medium zucchini squash
  • ½ pint grape tomatoes
  • ½ yellow bell pepper
  • ½ small bunch cilantro

• STEP 2

  Cut cauliflower head into quarters; using a box grater, hold the stem end of the cauliflower and coarsely grate. (Alternatively, transfer cauliflower to the bowl of a food processor; pulse until rice-like in consistency.) Place in a medium bowl and set aside.

• STEP 3

  Preheat a medium saucepan over medium-high heat.

• STEP 4

  While the pan heats up, cut chicken into bite-sized pieces.

  • ¾ lb chicken breasts, boneless skinless

• STEP 5

  Once the pan is hot, add oil and swirl to coat the bottom. Add chicken, salt, and pepper; cook, stirring occasionally, until golden, 5-6 minutes.

  • 1 tbsp virgin coconut oil
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 6

  Meanwhile, using a clean cutting board, trim and quarter zucchini lengthwise, then cut crosswise into bite-sized pieces. Place in a small bowl.

• STEP 7

  Halve tomatoes lengthwise. Add to the bowl with the zucchini.

• STEP 8

  Trim, seed, and medium dice bell pepper. Add to the bowl.

• STEP 9

  Once the chicken is done, add curry powder and coriander to the pan. Continue to cook, stirring frequently, until fragrant, about 1 minute.

  • 1 tbsp curry powder
  • 1 ½ tsp coriander, ground

• STEP 10

  Add chopped veggies, coconut milk, peanut butter, sugar, fish sauce, and chili-garlic sauce to the pan; stir to combine the curry and bring to a simmer. Once simmering, reduce heat to low and cook until chicken and veggies are cooked through, and curry has thickened, 8-10 minutes. Remove from heat.

  • ½ (13.5 fl oz) can coconut milk
  • 2 tbsp natural peanut butter
  • 2 tsp brown sugar
  • 2 tsp fish sauce
  • 2 tsp chili-garlic sauce

• STEP 11

  While the curry is cooking, preheat a skillet over medium-high heat.

• STEP 12

  Once the skillet is hot, add oil and swirl to coat the bottom. Add riced cauliflower, water, and salt; cook, stirring occasionally, until cauliflower is soft, about 5 minutes.

  • 1 tsp virgin coconut oil
  • 2 tbsp water
  • ⅛ tsp salt

• STEP 13

  Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

• STEP 14

  When the cauliflower rice is done, remove from heat, add cilantro, and stir to combine.

• STEP 15

  To serve, divide cauliflower rice and curry between plates or bowls. Enjoy!