Soy-Free Coconut Chicken
Discover the ultimate weeknight dinner with this flavorful and creamy Soy-Free Coconut Chicken recipe! Perfect for those avoiding soy, this dish combines tender, perfectly seasoned chicken breasts with a vibrant coconut milk-based sauce infused with garlic, ginger, lime, and aromatic spices like paprika and turmeric. Fresh vegetables such as red bell peppers and green beans add a pop of color and crunch, while a garnish of cilantro brings a fresh, herbaceous finish. Served over fluffy basmati rice, this gluten-free, dairy-free meal is as satisfying as it is wholesome. Ready in just under an hour, it’s an easy yet exotic dish that will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Coconut oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 zest and juice Lime
- 1 cup Chicken broth
- 1 teaspoon Paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 1 sliced Red bell pepper
- 1 cup, trimmed and halved Green beans
- 1.5 cups, cooked Basmati rice
Instructions
Begin by preparing the chicken breasts. If they are very thick, consider flattening them slightly for even cooking.
In a large skillet, heat the coconut oil over medium-high heat.
Season the chicken breasts with salt, pepper, paprika, and ground turmeric evenly.
Place the chicken in the skillet and sear for about 5-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the sliced red bell pepper and green beans to the skillet, sautéing for another 3-4 minutes until they start to soften.
Pour in the coconut milk and chicken broth, stirring to combine with the vegetables.
Add the lime zest and juice, and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, covering them with the coconut mixture.
Reduce the heat to low, cover the skillet, and let it simmer for another 10 minutes, allowing the flavors to meld and the chicken to heat through.
Adjust seasoning with additional salt and pepper if necessary.
Sprinkle chopped fresh cilantro over the dish before serving.
Serve the soy-free coconut chicken hot over a bed of cooked basmati rice.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 40.9 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2845 mg | 61% | |
*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.
