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Chicken Breast in Coconut Milk

Chicken Breast in Coconut Milk

Chicken Breast in Coconut Milk         serves 4
 
½ onion, cut into thin wedges the long way
½ fennel bulb, core removed, cut into bite size pieces
1 cup cubed butternut squash
1 red bell pepper, cut into bite size pieces
1 tablespoon coconut oil
 
2 chicken breasts, cut into bite size pieces
salt
black pepper
cayenne pepper
paprika
1 tablespoon coconut oil
 
1 can (14 fl oz / 410 ml) coconut milk
a generous sprinkle of turmeric
 
2 – 3 scallions, cut into thin slices on the diagonal
 
  1. In a wok or pot sauté the vegetables in the coconut oil until tender
  2. Lay the chicken pieces out on a flat surface and sprinkle with salt, pepper, cayenne and paprika. Pat the spices into the meat.
  3. In a pan fry the chicken pieces in coconut oil briefly on both sides
  4. Add the coconut milk, turmeric and chicken pieces to the vegetable sauté, bring to a boil and stir – let simmer 5 minutes
  5. Just before serving add half of the scallions to the dish, save the other half to be sprinkled over the meal when plating
 
Serve over a bed of brown rice, quinoa or millet
 
ENJOY!
 
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