Chicken, thai green curry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  6 oz or 170g

• Potato

  Flesh and skin, raw

  ½ cup, diced or 75g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Young green, tops only

  1 stalk or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  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!