Thai Chicken Coconut Curry (Weight loss)
Tender organic chicken breast, crisp pepper medley, and snow peas slow cooked in a house made Thai red curry coconut sauce paired with turmeric cauliflower rice
MICROWAVE: Remove lid. Cover with napkin. Heat 2mins. OVEN: Preheat to 350˚F. Remove lid. Place on middle rack. Heat 7-10mins. When reheating food, cook to a temperature of at least 165˚F.