One-Pot Ginger Coconut Milk Chicken Bowls

DETAILS:

  • 5 minutes prep-time
  • 25 minutes cook-time
  • Makes 4 servings

DIETS & ALLERGENS

Dairy Free, Gluten Free, Nut Free, Paleo Friendly, Soy Free

Ingredients

2 tablespoons extra-virgin olive oil

or avocado oil

1.5 lbs skinless, boneless chicken thighs
0.50 tablespoon turmeric
2 teaspoons ground ginger
1 teaspoon garlic powder
2 large cloves of garlic

minced

2 medium sweet potatoes

peeled and cut into cubes

1 cup bone broth

or any veggie or meat broth

13.5 oz can full-fat coconut milk

(about 2 cups)

2 cups organic baby spinach
1 pinch Sea salt and black pepper

to taste

2 cups cooked basmati rice

for serving

Instructions

STEP

1

Warm a large skillet/pot with oil over medium heat and add in the chicken and season with turmeric, ginger and garlic powder

STEP

2

Cook over medium heat for about 3 minutes on each side

STEP

3

Add in the garlic and sweet potatoes and cook for about 5 minutes on medium heat

STEP

4

Add in the broth and milk and bring to a low boil then simmer and cook on low heat for about 20 minutes, covered

STEP

5

Next add in the spinach for a couple minutes to cook and serve over rice and with bread for dipping if you’d like! I also added some fresh cilantro on top.

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