Coconut Chicken With Spinach Recipes

COCONUT CHICKEN WITH SPINACH

Coconut Chicken With Spinach image

Provided by Lisa Richards

Time 25m

Number Of Ingredients 7

Ingredients

1 large chicken breast
3 cups baby spinach
1 large onion, chopped
½ cup coconut milk
3 Tbsp. coconut oil
Handful of almonds
Salt and pepper to taste

Steps:

Chop up the almonds in the food processor, then lightly brown them in a pan with coconut oil. Set aside.
Add the coconut milk and spinach to a pot, then cover on a low heat and simmer.
Now saute the onions in a pan for 2 minutes. Cut the chicken into squares, add it to the pan and leave until thoroughly cooked.
Take the chicken and onions, and add them to the pot with the coconut milk and spinach. Stir and cover for 2 more minutes.
Serve garnished with toasted almonds, salt and pepper.

Nutrition Facts : Calories 652 kcal, ServingSize 1 serving

COCONUT SPINACH CHICKEN

COCONUT SPINACH CHICKEN image

Categories Chicken Leafy Green Braise Fry Low Fat Quick & Easy High Fiber Low/No Sugar Wheat/Gluten-Free Dinner Lunch Healthy

Yield 1

Number Of Ingredients 7

Ingredients

1 large chicken breast (cut in pieces)
3 cups baby spinach
1 large onion (chopped)
1/2 cup coconut milk
3 tablespoons coconut oil
Handful of almonds (chopped)
Sea Salt and pepper to taste

Steps:

In a pot, add the coconut milk and spinach, cover on a low heat to simmer. Heat oil in a pan and add the onions for 2 minutes. Add chicken to the pan with onions until thoroughly cooked. Add the chicken and onions to the pot with the coconut milk and spinach. Stir and cover for 2 minutes. Served garnished with almonds, salt and pepper. Serve with brown rice or quinoa (cooked separately).

COCONUT CREAMED SPINACH

Coconut Creamed Spinach image

Mellow, silky, and melt-in-your mouth tasty, this coconut creamed spinach is a definite crowd pleaser.

Provided by lutzflcat

Categories Spinach Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
4 ounces sliced baby bella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
8 cups raw spinach leaves
1 cup full-fat coconut milk
2 teaspoons white wine vinegar
salt and freshly ground black pepper to taste
freshly-grated nutmeg (optional)

Steps:

Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 7.8 g, Fat 15.7 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 11.2 g, Sodium 58.5 mg

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