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
- 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.
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.
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