NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

0.25 cup cooked jasmine rice

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground turmeric

PREPARATION

• 1

  Peel the sweet potato and dice it into small, half-inch cubes, and cut the chicken breast into bite-sized pieces.

• 2

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

• 3

  Add the chicken and sweet potato cubes to the skillet, searing for 5-6 minutes until the chicken is browned and the potatoes begin to soften.

• 4

  Mince the garlic and add it to the pan along with the sea salt, black pepper, and ground turmeric.

• 5

  Stir the aromatics for 1 minute until the fragrance is released.

• 6

  Pour in the full-fat coconut milk and stir well, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Reduce the heat to medium-low and let the mixture simmer for 5-8 minutes until the sauce has thickened and the sweet potatoes are fork-tender.

• 8

  Add the fresh baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.

• 9

  Place the warm cooked jasmine rice in a bowl and top with the creamy coconut chicken and sweet potato mixture.