Whip up a delicious Thai-inspired meal in just 30 minutes that’s both creamy and packed with nutrients!

1

Begin by dicing the chicken breast into bite-sized pieces and finely mincing the garlic.

2

In a large pan or wok, heat 2 tablespoons of olive oil over medium heat.

3

Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to burn it.

4

Add the diced chicken to the pan and cook for about 5-7 minutes until it is fully cooked and no longer pink.

5

While the chicken is cooking, slice the red bell pepper into thin strips and set aside.

6

Once the chicken is cooked, pour in the coconut milk and stir in 2 tablespoons of soy sauce.

7

Add the sliced red bell pepper and 4 cups of spinach to the pan. Stir well.

8

Cook everything together for an additional 5 minutes until the spinach has wilted and the bell pepper is slightly tender.

9

Season with black pepper to taste and give it a final stir.

10

Remove from heat and serve hot, perhaps over a bed of rice or noodles.

4

• Add a squeeze of lime for a fresh twist.
• Incorporate other vegetables like carrots or snap peas for added color and nutrients.
• Sprinkle with toasted sesame seeds or crushed peanuts for extra crunch.

• Make sure the chicken is cooked through before adding the coconut milk to ensure a perfect stir-fry.
• Use fresh spinach for better flavor and texture.
• Adjust the level of soy sauce according to your taste preference to keep it from being too salty.

• fat: 20g
• protein: 30g
• calories: 350
• carbohydrates: 20g

This dish offers a balanced mix of protein from chicken, healthy fats from coconut milk, and micronutrients from spinach, making it an excellent choice for a nutritious meal.

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