NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup full-fat coconut milk

0.5 cup sliced red bell pepper

0.25 cup diced yellow onion

1 tsp olive oil

1 clove garlic

1 tsp freshly grated ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp turmeric powder

1 tbsp fresh lime juice

1 cup fresh baby spinach

1 tbsp chopped cilantro

PREPARATION

• 1

  Season the chicken thighs on both sides with sea salt, black pepper, and turmeric powder.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Sear the chicken for 3-4 minutes per side until golden brown, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced onion and sliced red bell pepper, sautéing for 3 minutes until softened.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 6

  Pour in the coconut milk and lime juice, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Return the chicken to the skillet and lower the heat to medium-low.

• 8

  Simmer for 8-10 minutes, uncovered, until the sauce has thickened and the chicken is cooked through.

• 9

  Fold in the baby spinach during the last minute of cooking until just wilted.

• 10

  Garnish with fresh cilantro and serve warm.