Coconut Curry Chicken + Cauliflower Rice

serves 2

What You Need 
For the Chicken
Olive oil
2 chicken breasts, cut into bite size pieces 
1/2 sweet onion, diced
1/2 red bell pepper, diced
2 TBS curry powder
1/2 TBS thai red curry paste
1 (13.5 oz) can of coconut milk
Salt, to taste
Juice of 1/2 lime
1 cup red cabbage, thinly sliced
Cilantro, for topping
Lime wedges, for topping

For the Cauliflower Rice
1 cauliflower, riced in food processor or pre-riced cauliflower form Trader Joes 
Salt & pepper, to taste

For the Chicken
1. Heat olive oil in a pan over medium heat. Add chicken, onion, and pepper. Sauté for 1-2 minutes and then add curry powder. Cook for 5-7 minutes, or until chicken is 90% done.
2. Next, add red curry paste, coconut milk, and lime juice to the pan. Bring to a boil and then turn down to low. If you want to cook the cabbage with everything, add it now or you can cook it separately on the stove with olive oil for 2-3 minutes. 
3. Add salt to taste and then serve with cooked cauliflower rice and cabbage. Top with fresh cilantro and lime wedge. Enjoy!

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