Chicken, thai green curry

Ingredients

• Chicken breast

  raw, skinless

  6 oz or 170g

• Potato

  raw, with skin

  ½ cup, diced or 75g

• Green bell pepper

  raw

  ½ medium or 60g

• Zucchini

  raw, with skin

  1 medium or 196g

• Olive oil

  1 tsp or 5g

• Black pepper

  ground

  1 dash or 0.1g

• Scallions

  tops only

  1 stalk or 12g

• Scallions

  raw

  1 medium or 15g

• Coconut milk

  canned

  1 cup or 226g

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. Bring a pot of water to boil. Add chicken breast water and boil for 8-12 minutes, or until chicken is cooked through and no longer pink. Drain and set aside to cool slightly. Chop into bite sized pieces.
2. Chop potato, bell pepper, and zucchini.
3. Heat oil in a skillet over medium heat. Sauté bell pepper, potato, and zucchini for 5-7 minutes until tender. Add chicken and pepper and sauté just a few more minutes.
4. Add to a plate and Enjoy!