Savory Chicken with Coconut Kale for a Cozy Night In

Chicken with Coconut Kale is a customizable dish with vibrant flavors, perfect for quick weeknight dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Lunch

Cuisine: Southeast Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Breasts Use thin cuts for quicker cooking.
1 teaspoon Paprika Enhances chicken flavor.
1 teaspoon Onion Powder Enhances chicken flavor.
1 teaspoon Garlic Powder Enhances chicken flavor.
1 teaspoon Salt Enhances chicken flavor.

For the Sauce

1 can Coconut Milk Full-fat recommended for richness.
2 tablespoons Curry Paste Yellow curry paste is best.

For the Vegetables

2 cups Kale Can substitute with spinach.
2 medium Shallots Can substitute with chopped onions or garlic.

Optional Extras

2 cups Rice or Cauliflower Rice Serve as a base.
1 tablespoon Fresh Cilantro For garnish.
1 tablespoon Lime Juice For garnish.

Equipment

Nonstick Skillet

Method

Step-by-Step Instructions

Thinly slice the chicken breasts into even pieces, season both sides with spices.
Heat oil in a nonstick skillet over medium-high heat, cook chicken until golden brown and 165°F internal temperature.
Sauté chopped shallots in the same skillet until translucent.
Pour in coconut milk and curry paste; simmer till sauce thickens.
Return chicken to skillet, stir to coat in the sauce.
Serve hot over rice or cauliflower rice, garnish with cilantro or lime juice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Ensure chicken is sliced thin for even cooking. Use fresh ingredients for maximum flavor.

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