Whole30 Coconut Chicken
Transform your weeknight meals with this vibrant and creamy Whole30 Coconut Chicken recipe! This dish combines tender chicken breasts simmered in a luscious, spice-infused coconut milk sauce with the warmth of curry powder, fresh ginger, and garlic. Red bell peppers and onions add a pop of color and natural sweetness, while fresh lime juice and cilantro deliver a bright, zesty finish. Cooked in coconut oil for a dose of healthy fats, this paleo-friendly and gluten-free recipe is a breeze to prepare, taking just 40 minutes from start to finish. Perfectly paired with cauliflower rice or steamed veggies, it's a nutrient-packed, dairy-free dinner that checks all the boxes for wholesome, flavorful eating!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can coconut milk (unsweetened)
- 2 tablespoons coconut oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic cloves, minced
- 1 medium red onion, chopped
- 1 large red bell pepper, sliced
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon curry powder
Instructions
Begin by patting the chicken breasts dry with a paper towel. Season them on both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the chopped red onion, minced ginger, and minced garlic. Sauté for 2-3 minutes until the onion is translucent and the mixture is fragrant.
Stir in the sliced red bell pepper and cook for another 2 minutes until the peppers start to soften.
Add the curry powder to the skillet and stir to combine, allowing the spices to toast for about 30 seconds.
Pour the can of coconut milk into the skillet and stir well to combine with the vegetables and spices.
Return the chicken breasts to the skillet, nestling them into the coconut milk mixture.
Reduce the heat to low, cover the skillet, and let simmer for about 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the skillet from the heat and stir in the lime juice.
Garnish with freshly chopped cilantro before serving.
Serve hot and enjoy the Whole30 Coconut Chicken with your choice of sides, such as cauliflower rice or steamed vegetables.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5004 mg | 218% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 25.8 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3608 mg | 77% | |
*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.
