Chicken Thai Green Curry Bowl

1. Wash the cauliflower and zucchini. Cut the vegetables into bite-sized pieces (approximately 1 inch). Wash and cut the lime into wedges. Set aside until plating.
2. Place the small pot on medium-high heat with 1 1/4 cups of water and 1/4 teaspoon of salt (optional). Add the jasmine rice. Bring to a simmer then reduce the heat to medium low and cover with the lid. Cook for 13 minutes, then remove from the heat. Let the rice rest for 10 minutes and set aside until plating.
3. Place the large sauté pan on medium-high heat. Add 3-4 teaspoons of oil then preheat for 2 minutes or until the oil is very hot. Carefully place the diced chicken in the pan (spread it out for better browning). Heat the first side of the chicken for 2-3 minutes then flip over and brown the other side for 2-3 minutes more. Carefully add the cut vegetables and chickpeas to the pan and sauté for 2 minutes.
4. Now pour the Thai Green Curry Sauce into the sauté pan, plus rinse the bag out with 2 tablespoons of water and add that as well. Lower the burner to medium heat. Simmer for 3-5 minutes until the sauce is hot and the vegetables are tender. Remove from heat and turn off all heating elements.
5. Divide the rice between two shallow bowls. Top with the Thai curry chicken and vegetable mix and give it a squeeze of lime. You deserve this dish!

Place your meal kits in the refrigerator upon receipt. *Proteins refers to all meats, poultry and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, fish, sesame and eggs, and may contain traces of these allergens.