Tasty Chicken with Coconut Kale Recipe: Easy Dinner
Try our "Chicken with Coconut Kale Recipe" for a delicious meal. It’s easy to make and great for a healthy dinner. The combination of tender chicken, creamy spinach and kale is everyone’s favorite.
The main takeaway
Delicious chicken soup with spinach and banana
Packed with nutrients and easy
Perfect for a healthy and satisfying dinner
A versatile sauce that you can customize
The leftovers can be reused for another meal
Chicken with Coconut Kale Recipe Timeline
- Prep Time: 10-12 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-32 minutes
Ingredients:
| Ingredient | Quantity | Unit |
|---|---|---|
| Boneless, Skinless Chicken Breast | 1 1/2 | pounds |
| Curly Kale | 2 | cups |
| Coconut Milk | 1 | cup |
| Coconut Oil | 2 | tablespoons |
| Onion | 1 | medium |
| Garlic | 2 | cloves |
| Ginger | 1 | teaspoon |
| Turmeric | 1 | teaspoon |
| Salt | to taste | |
| Pepper | to taste |
Follow instructions:
Step 1: Prepare the ingredients (10 minutes)
1. Rinse the chicken breasts and pat dry with paper towels.
2. Remove the stems from the kale and cut the leaves into bite-sized pieces.
3. Peel the onions and cut into medium sized pieces.
4. Peel the garlic cloves.
5. Stir in the fresh ginger.
6. Measure coconut oil, coconut oil, turmeric, salt and pepper.
Step 2: Cook the chicken (15 minutes) .
1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
2. Add the chicken breasts and cook for 5-6 minutes on each side, or until cooked through.
3. Place the chicken on a plate and cover with foil to keep warm.
Step 3: Saute onions and garlic (5 minutes).
1. In the same skillet, add the remaining 1 tablespoon of coconut oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
Step 4: Add banana and coconut (10 minutes).
1. Add the chopped kale to the skillet and cook until tender, about 2-3 minutes.
2. Pour in the coconut milk and stir to combine.
3. Bring the mixture to a boil and cook for 5 minutes or until slightly thickened.
Step 5: Finish with turmeric and ginger (2 minutes) .
1. Mix grated ginger and turmeric powder.
2. Cook for another 1-2 minutes, until fragrant.
Step 6: Offer (5 minutes) .
1. Thinly slice the cooked chicken breast.
2. Top with the spinach and kale mixture and serve the chicken.
3. Season with salt and pepper to taste.
Common mistakes to avoid:
1. Overcooking the chicken:
Avoid overcooking the chicken by controlling the internal temperature. It should be 165°F (74°C).
2. Cooking the kale thoroughly:
Make sure the kale is soft and tender. It can be bitter when undercooked.
3. Less seasoning:
Don’t forget to add salt, pepper and turmeric to perfect taste.
4. Burnt Coconut:
Stir the coconut milk several times to prevent it from burning.
5. Not enough oil:
Use enough coconut oil to avoid sticking.
Safety Precautions:
1. Handle raw chicken properly:
Wash your hands thoroughly after handling raw chicken.
2. Prevent cross-contamination:
Separate raw chicken from other ingredients.
3. Use the right cooking temperature:
Make sure the chicken reaches 165°F (74°C) and the plantains are cooked through.
For more yummy recipes visit ⬇️⬇️⬇️
Troubleshooting Tips:
1. Too dry chicken:
Add or replace more coconut milk during cooking.
2. Sometimes too bitter:
Add lemon juice or honey to even out the taste.
3. Too thick sauce:
Thin with water or coconut milk.
Nutrition information:
| Nutrition Facts - Chicken with Coconut Kale Recipe | ||
|---|---|---|
| Nutrient | Amount | % Daily Value |
| Calories | 420 | 21% |
| Total Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 80mg | 27% |
| Sodium | 350mg | 15% |
| Total Carbohydrates | 10g | 4% |
| Dietary Fiber | 2g | 8% |
| Sugars | 2g | |
| Protein | 40g | 80% |
| Vitamin A | 10% | |
| Vitamin C | 20% | |
| Calcium | 4% | |
| Iron | 15% | |
Thanks for coming and reading our recipes for more other recipes visit our side global spice route ⬇️⬇️⬇️
Tags
Thai dishes