Name: Coconut chicken with broccoli and cauliflower
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, cut into 1-inch pieces; 3.5 oz broccoli florets, cut into bite-size pieces; 3.5 oz cauliflower florets, cut into bite-size pieces; 1/4 cup light coconut milk; 2 tsp canola oil; 1 tbsp fresh ginger, minced; 1 clove garlic, minced; 2 tsp low sodium soy sauce; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

435 calories

Protein: 57g; 51% of calories
Carbs: 15g; 14% of calories
Fat: 18g; 36% of calories

Instructions

Prep 20 min · Cook 5 min

Season the chicken pieces with half the salt and all of the black pepper. In a small bowl, whisk the light coconut milk, soy sauce, and minced ginger.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and sear for 3 minutes without moving it, then flip and sear for 2 minutes more.
Add the broccoli, cauliflower, garlic, and the rest of the salt to the skillet. Pour in the coconut milk mixture. Cover with a lid and simmer for 5 to 6 minutes until the vegetables are tender-crisp and the chicken is fully cooked. Done when opaque in the center, 165°F.
Remove the lid and increase heat to high. Simmer for 2 minutes more until the sauce coats the chicken and vegetables.

Nutrition

Ingredients

Instructions

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