Whole30 Palak Chicken
Elevate your weeknight dinners with this irresistible Whole30 Palak Chicken recipe—a flavorful and wholesome spin on the classic Indian dish, designed to fit seamlessly into your Whole30 diet plan. Tender, bite-sized chicken thighs are simmered in a vibrant spinach puree, enriched with traditional spices like cumin, turmeric, coriander, and garam masala. Made with nutrient-packed fresh spinach and cooked in ghee for an authentic touch, this hearty dish is both dairy-free and gluten-free. The splash of lemon juice at the end brightens the flavors, while the warm spice blend gives it a rich, satisfying depth. Ready in just under an hour, this recipe is perfect for meal prep or an impressive yet easy-to-make entrée. Serve it as-is for a Whole30-friendly meal or pair with cauliflower rice for a complete feast.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 200 g fresh spinach
- 2 tbsp ghee
- 1 medium onion
- 2 garlic cloves
- 1 inch fresh ginger
- 1 green chili
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.5 tsp garam masala
- 1 tsp salt
- 0.25 cup water
- 1 tbsp lemon juice
Instructions
Begin by washing the spinach leaves thoroughly. Blanch the spinach in boiling water for 2-3 minutes, then quickly transfer to a bowl of ice-cold water. Drain and blend to a smooth puree. Set aside.
Dice the chicken thighs into bite-sized pieces and set aside.
Peel and finely chop the onion, garlic, and ginger. Slit the green chili lengthwise.
Heat ghee in a large skillet over medium heat. Add cumin seeds and allow them to splutter.
Add the chopped onion and sauté until translucent, about 5-6 minutes.
Stir in the garlic, ginger, and green chili and cook for another 2 minutes until fragrant.
Add the diced chicken to the skillet and sauté until the chicken is no longer pink on the outside, about 5 minutes.
Stir in the ground coriander, turmeric, and salt. Mix well to coat the chicken with the spices.
Pour in the spinach puree, along with 1/4 cup of water, and mix to combine. Bring to a gentle simmer.
Cover and cook the chicken in the spinach sauce on low heat for about 15-20 minutes, until the chicken is cooked through and tender.
Stir in garam masala and adjust salt to taste.
Finish with freshly squeezed lemon juice for brightness.
Serve hot, garnished with additional lemon wedges if desired.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 8.6 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 359 mg | 28% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1715 mg | 36% | |
*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.
