Paleo Coconut Curry Chicken
Elevate your weeknight dinner with this irresistible Paleo Coconut Curry Chicken recipe, a flavorful fusion of rich coconut milk, aromatic curry spices, and tender chicken. This dish is packed with nutrient-dense ingredients like zucchini, bell peppers, and fresh ginger, making it both healthy and satisfying. Perfectly simmered in a creamy coconut sauce, this gluten-free and dairy-free meal is bursting with bold flavors while fitting seamlessly into paleo and low-carb lifestyles. Quick to prep and ready in just 45 minutes, it’s a one-pan wonder that’s ideal for busy nights. Garnished with fresh cilantro and served with zesty lime wedges, this recipe is a perfect balance of vibrant, savory, and refreshing notes. Whether you’re meal prepping or serving family-style, this dish is guaranteed to be a crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, sliced
- 3 cloves Garlic cloves, minced
- 1 inch piece Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 can (13.5 oz) Coconut milk, full-fat
- 1 cup Chicken broth
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 medium Zucchini, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
Instructions
Cut the chicken breasts into bite-sized pieces. Set aside.
In a large skillet, heat coconut oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
Add the sliced bell pepper, minced garlic, and grated ginger to the skillet. Sauté for an additional 2 minutes until the vegetables begin to soften and are fragrant.
Add the curry powder to the pan, stirring continuously for about 1 minute to release the spices' aroma.
Pour in the coconut milk and chicken broth, and stir to combine the ingredients well.
Add the chicken pieces to the skillet and season with sea salt and black pepper.
Bring the mixture to a simmer and cook for 15-20 minutes or until the chicken is fully cooked and tender, stirring occasionally.
Add the sliced zucchini to the skillet and cook for another 5 minutes, or until the zucchini is just tender but not mushy.
Remove the skillet from heat and stir in the chopped cilantro.
Serve the coconut curry chicken with lime wedges on the side for squeezing over each serving.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7261 mg | 316% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 16.8 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2346 mg | 50% | |
*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.
