THAI-INSPIRED COCONUT CHICKEN WITH SPINACH AND MUSHROOMS
I love the coconut chicken soup I get at a local Thai restaurant and wanted to try to get something similar at home. Lemongrass is hard to find here, so I played around a bit and I'm pretty proud of how it came out. Quick, easy and tasty! Serve over rice.
Provided by little_wing
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
- Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
- Heat mixture in skillet over med-high heat.
- Cook 1-2 minutes or until mixture thickens and turns a brighter red.
- Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
- Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
- Stir in spinach, basil and salt, cover and heat through.
- Serve over rice.
Nutrition Facts : Calories 417.4, Fat 23.8, SaturatedFat 19.4, Cholesterol 98.8, Sodium 864.4, Carbohydrate 9.7, Fiber 2.3, Sugar 1.6, Protein 43.8
KETO SPINACH SALAD WITH COCONUT-BREADED CHICKEN
This recipe is very low in carbs. Excellent for anyone doing keto or just looking for an easy low-carb meal.
Provided by Yanira
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Use avocado oil to heavily grease a rimmed baking sheet.
- Place coconut flakes in the bowl of a food processor. Pulse just until flakes are coarsely ground; do not process to a powder. Transfer to a medium bowl and add Cajun seasoning; toss to combine.
- Place chicken thighs between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer to the bowl of seasoned coconut and roll each thigh around until well coated. Place breaded chicken on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the broiler and broil until extra crispy (if desired), about 1 minute. Remove from the oven and slice.
- Divide spinach among 4 large dinner plates. Top with celery, onions, and sliced chicken. Pour ranch dressing into 4 small ramekins and serve with salads.
Nutrition Facts : Calories 793.6 calories, Carbohydrate 11.9 g, Cholesterol 121.2 mg, Fat 69 g, Fiber 5.4 g, Protein 32.5 g, SaturatedFat 22.7 g, Sodium 1251 mg, Sugar 4.7 g
COCONUT SPINACH CHICKEN
Categories Chicken Leafy Green Braise Fry Low Fat Quick & Easy High Fiber Low/No Sugar Wheat/Gluten-Free Dinner Lunch Healthy
Yield 1
Number Of Ingredients 7
Steps:
- In a pot, add the coconut milk and spinach, cover on a low heat to simmer. Heat oil in a pan and add the onions for 2 minutes. Add chicken to the pan with onions until thoroughly cooked. Add the chicken and onions to the pot with the coconut milk and spinach. Stir and cover for 2 minutes. Served garnished with almonds, salt and pepper. Serve with brown rice or quinoa (cooked separately).
THAI-INSPIRED COCONUT CHICKEN WITH SPINACH AND MUSHROOMS RECIPE - FOOD.COM
I love the coconut chicken soup I get at a local Thai restaurant and wanted to try to get something similar at home. Lemongrass is hard to find here, so I played around a bit and I'm pretty proud of how it came out. Quick, easy and tasty! Serve over rice.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
- Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
- Heat mixture in skillet over med-high heat.
- Cook 1-2 minutes or until mixture thickens and turns a brighter red.
- Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
- Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
- Stir in spinach, basil and salt, cover and heat through.
- Serve over rice.
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