Name: Creamy Coconut Chicken Skillet with Veggies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 chicken breasts, cut into 1-inch pieces; 5 slices of bacon; 1 cup diced white onions; 1 cup baby spinach; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1 cup green beans, cut in bite-size pieces; 1 cup sliced mushrooms; 1 cup full-fat coconut milk; 2 tablespoons balsamic vinegar

Coconut Chicken

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Can I make substitutions to the recipe to accommodate my dietary preferences?

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This one-pan wonder combines tender chicken with a medley of vegetables, all soaked in a rich and dairy-free coconut milk sauce. It's low-carb, Paleo, and Whole30-friendly, making it a satisfying meal to delight everyone's taste buds.

Low Carb

Gluten Free

Lactose Free

Poultry

gram

chicken breast

Bacon & Sausage

bacon

Fresh Vegetables

white onion

Baby Spinach

Seasonings

salt

garlic powder

black pepper

green beans

Mushrooms

Sliced Mushrooms

Canned & Dry Milk

milliliter

canned unsweetened coconut milk

Vinegar

balsamic vinegar

Phosphorus

Minerals

Potassium

Sodium

Vitamin A

Vitamins

Thiamin (B1)

Vitamin B6

Dietary Folate Equivalents

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Iron

Magnesium

Vitamin K

Beta-carotene

Lutein+zeaxanthin

Zinc

Copper

Manganese

Vitamin C

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Selenium

Alpha-carotene

Beta-cryptoxanthin

Lycopene

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Creamy Coconut Chicken Skillet with Veggies

Meat & Seafood

Produce

Baking Goods

Condiment & Toppings

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Preheat a large pan over medium heat and cook the bacon slices until crispy. Remove bacon from the pan and set aside on a plate lined with a paper towel to absorb extra fat.

Drain excess bacon fat from the pan, leaving about 2 tablespoons in the pan. Add diced white onions and cook for 1-2 minutes until they become translucent.

Add chicken pieces to the pan and cook for 5 minutes, stirring occasionally.

When the chicken is about halfway cooked, stir in green beans, mushrooms, and crumbled bacon.

Cook for another 2-3 minutes, stirring occasionally.

Pour in coconut milk, balsamic vinegar, salt, black pepper, and garlic powder, and stir to mix everything together. Bring the mixture to a slow simmer.

Let everything cook for 10 minutes or until the chicken and vegetables are cooked thoroughly.

Stir in baby spinach leaves and cook for an additional 2 minutes to wilt the spinach.

Remove the pan from heat once the spinach is wilted and the sauce is well combined into the dish.

Creamy Coconut Chicken Skillet with Veggies

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