Coconut Curry Chicken Skillet
This creamy coconut curry chicken skillet recipe is an easy one-pot meal that saves on dishes while nourishing our bodies.
Servings: 4 people
Calories: 548kcal
Equipment
Ingredients
- 2 tablespoons coconut oil
- 4 chicken breasts
- sea salt and pepper
- 14 oz canned coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons almond butter
- 1 lime juiced
- 2 cloves garlic minced
- 1 teaspoon lime zest
- 1 bunch broccolini
- Optional: cauliflower rice squash, or brown rice.
Instructions
- Preheat oven to 425F.
- Heat the coconut oil on the skillet over medium heat. Season the chicken with salt and pepper and fry for 4-5 minutes per side.
- While the chicken is frying, in a bowl combine the coconut milk, red curry, almond butter, lime, garlic, and zest. Season with salt and pepper.
- Pour the curry sauce into the pan, bring to a simmer, spooning it over the chicken. Pop in the oven and bake for 15 minutes.
- While chicken is cooking, prepare your sides (rice, cauliflower rice, or squash noodles) and steam the broccolini in the microwave for 4 minutes with a little water in the bowl.
- Take the chicken out, Add the broccolini to the skillet to coat with the sauce.
Nutrition
Serving: 1serving | Calories: 548kcal | Carbohydrates: 10g | Protein: 40g | Fat: 40g | Saturated Fat: 29g | Cholesterol: 109mg | Sodium: 795mg | Potassium: 967mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1263IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 3mg