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Coconut Curry Chicken
June 19, 2019

Coconut Curry Chicken is packed with simple, whole foods ingredients and is bursting with flavor! It’s beyond easy to whip up and makes for killer leftovers. 

Not only is the recipe easy to make, but includes four key elements (ie. The Fundamental Four!) to balance blood sugar and optimize energy, exercise recovery, and body composition. A The Fundamental Four meal is simply a meal planning strategy that includes protein, fibre, healthy fats and volume food (ie. veggies and fruits)! Coconut Curry Chicken is a Fundamental Four Meal with:

  • Protein: chicken breast as an animal-based protein choice. Try chickpeas for a punch of fibre and a source of plant-based protein.
  • Healthy Fats: canned coconut milk offers plant-based protein. Choose full fat or lighter coconut milk based on your preference or macronutrient needs.
  • Fibre: cauliflower 'rice' packs fibre into the base of the curry dish! Add white or brown rice for additional carbohydrate if you in need of a post-workout fuel source!
  • Volume: the base of cauliflower 'rice' and peppers and onions in the curry add filling volume to the dish.


4 Servings


Nutrition Facts



Protein: 26g


Fat: 15g


Carbohydrates: 10g


  • 1 tablespoon coconut oil
  • 2 bell peppers (300g), sliced
  • 1 small onion (150g), sliced
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, grated
  • 1 teaspoon lime zest
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 large (16 ounces) chicken breast, raw
  • 1 can (400mL) coconut milk
  • 1/2 cup water
  • 1/2 cup chicken stock
  • 1 tablespoon fish sauce
  • 2 teaspoon tamari or soy sauce
  • 1 lime, juiced
  • Cilantro and lime wedge (optional)


  1. Add 1/2 tablespoon of the coconut oil to a skillet over medium heat. Add sliced peppers and onions, sauteing until softened and onions are translucent. Remove from the pan and set aside.
  2. Add the remainder of the coconut oil (1/2 tablespoon) and bring to medium heat. Add the grated ginger, garlic, lime zest, cumin, and cayenne and cook for 1-2 minutes.
  3. Add the diced, raw chicken breast and continue to cook over medium heat until it is no longer raw in the center. 
  4. Once the chicken is cooked, add the coconut milk, water, stock, fish sauce, tamari, and lime juice. Add back the pepper and onion mixture.
  5. Simmer over low heat for 10-15 minutes stirring occasionally. 
  6. Serve over a bed of cauliflower rice (or white or brown rice) and top with fresh cilantro and a lime wedge. Enjoy!

This recipe does not include the cauliflower 'rice' or white or brown rice in the Nutrition Facts.

*Search "Vitality Coconut Curry Chicken" on MyFitnessPal to log the Nutrition Facts!