Description
A flavorful dish featuring spiced chicken breasts cooked in a creamy coconut sauce with sautéed kale.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can (13 oz) coconut milk
- 5 cups chopped kale, stems removed
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Season the chicken breasts with salt, pepper, cumin, and turmeric.
- Heat olive oil in a large skillet over medium heat. Sear the chicken breasts on both sides until golden brown, about 3 minutes per side. Remove chicken and set aside.
- In the same skillet, add diced onion and minced garlic; cook for 2-3 minutes until fragrant and soft.
- Stir in coconut milk and bring to a gentle simmer. Add the chopped kale and cook until wilted, about 4 minutes.
- Return chicken breasts to the skillet, cover, and simmer for 10–12 minutes, or until the chicken is cooked through.
- Finish with a squeeze of lime juice, adjust seasoning, and serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg