Paleo Palak Chicken
Experience the vibrant and nutritious goodness of **Paleo Palak Chicken**, a wholesome twist on the classic Indian dish. This recipe combines tender chicken breast with a luscious spinach puree, all infused with the aromatic warmth of turmeric, cumin, and coriander. Cooked in creamy full-fat coconut milk and finished with a splash of zesty lemon juice, this dish is both dairy-free and paleo-friendly, making it perfect for a healthy yet satisfying meal. With a quick 20-minute prep and a fragrant simmer on the stove, Paleo Palak Chicken is a flavorful, gluten-free dinner that delivers a perfect balance of spice, creaminess, and freshness. Serve it as is or alongside cauliflower rice for a low-carb feast that doesn't skimp on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breast
- 500 grams fresh spinach
- 2 tablespoons coconut oil
- 1 large onion
- 3 units garlic cloves
- 1 inch piece ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 200 milliliters full-fat coconut milk
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
Instructions
Wash the spinach thoroughly and blanch it in a pot of boiling water for 2 minutes. Drain the spinach and immediately transfer it to a bowl of ice water to retain its vibrant green color. Drain again and blend the spinach to a smooth puree using a blender or food processor. Set aside.
Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Set aside.
Peel and finely chop the onion. Mince the garlic cloves and ginger.
In a large pan over medium heat, add the coconut oil. Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté until it turns golden brown, approximately 5-7 minutes.
Stir in the minced garlic and ginger, and sauté for an additional 2 minutes until aromatic.
Add the coriander powder, turmeric powder, and red chili powder. Stir well to coat the onions and cook for 1 minute.
Add the seasoned chicken pieces to the pan and cook until they are no longer pink on the outside, about 6-8 minutes.
Pour in the coconut milk and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes, stirring occasionally.
Stir in the spinach puree and lemon juice. Cook for another 5-7 minutes, until the chicken is cooked through and the flavors meld together.
Season with additional salt and pepper to taste before serving.
Serve the Paleo Palak Chicken hot, garnished with lemon wedges if desired.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 19.4 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1949 mg | 41% | |
*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.
