Heart-Healthy Coconut Chicken
Elevate your weeknight dinner game with this Heart-Healthy Coconut Chicken, a flavorful and nourishing dish perfect for mindful eating. Infused with creamy unsweetened coconut milk, zesty lime juice, and aromatic spices like cumin, turmeric, and chili powder, this recipe strikes the perfect balance between indulgence and wellness. Tender, marinated chicken breasts are seared to golden perfection before being oven-baked alongside vibrant vegetables like bell peppers, broccoli, and carrots, all basted in a nutrient-rich marinade. Topped with fresh cilantro for a burst of freshness, this low-fat, protein-packed meal is designed to support heart health without compromising on taste. Serve it with quinoa or brown rice for a wholesome, satisfying dinner your whole family will love. Ready in just 40 minutes, this one-pan wonder is as easy to prepare as it is delicious! Keywords: heart-healthy coconut chicken, healthy chicken dinner, low-fat recipes, easy one-pan chicken.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon chili powder
- 2 tablespoons fresh cilantro
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups chopped vegetables (e.g., bell peppers, broccoli, and carrots)
Instructions
1. Begin by preparing the marinade. In a large bowl, mix together the coconut milk, lime juice, olive oil, minced garlic, grated fresh ginger, ground cumin, turmeric, chili powder, salt, and black pepper.
2. Rinse the chicken breasts under cold water and pat dry with paper towels. Place them in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours if time allows.
3. Preheat your oven to 375°F (190°C).
4. Heat a non-stick skillet over medium heat. Sear the marinated chicken breasts for 2-3 minutes on each side until golden brown. This helps lock in the flavors.
5. Transfer the seared chicken breasts to a baking dish. Pour the remaining marinade over the chicken, ensuring even coverage.
6. Add the chopped vegetables around the chicken in the baking dish. Toss them lightly in the marinade as well.
7. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
8. Remove the foil during the last 5 minutes of cooking to allow the dish to brown slightly.
9. Garnish the coconut chicken with freshly chopped cilantro before serving.
10. Serve the heart-healthy coconut chicken warm, paired with a side of quinoa or brown rice for a complete meal.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 18.4 g | ||
| Protein | 229.3 g | 459% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 775 mg | 60% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3408 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
