Coconut curry chicken with cauliflower

Ingredients

• 150 g skinless chicken breast
• ½ cup coconut milk (approx. 120 ml)
• 1 teaspoon curry powder
• 1 cup cauliflower florets (approx. 100 g)
• 1 teaspoon olive oil (5 ml)
• Salt and pepper to taste

Instructions

1. Cut the chicken breast into small cubes. Season with salt and pepper.
2. In a pan with the olive oil, brown the chicken for 5–7 minutes.
3. Add the coconut milk and curry. Mix well and cook over medium-low heat.
4. Stir in the cauliflower florets and cook everything together for 10–12 minutes, until the cauliflower is tender and the sauce thickens.

Nutritional Summary

• Protein: 36 g
• Fat: 22 g
• Carbohydrates: 7 g