In a large nonstick skillet, melt the
Coconut Oil (2 Tbsp)
over medium heat. Add the
Chicken Breasts (1 lb)
in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.
To the pan, add the
Fresh Ginger (1 Tbsp)
Jalapeño Pepper (1)
Ground Cumin (1/2 tsp)
Ground Coriander (1/4 tsp)
Ground Turmeric (1/4 tsp)
and cook until fragrant, 2 minutes.
Sea Salt (1 tsp)
Unsweetened Coconut Milk (1 can)
Lime Juice (2 Tbsp)
Red Bell Pepper (1)
Green Beans (1 cup)
. Bring to a simmer and cook until the liquid has reduced slightly and the broth is a vibrant greenish-yellow, 5 minutes.
Off the heat, stir in the chicken. Allow the dish to cool slightly. Then garnish with the
Fresh Cilantro (1/4 cup)
and serve alongside brown rice, sliced cucumbers, and extra limes.