10 ingredients
13.5 oz Coconut milk canned light
2 tbsp Curry powder
1 tablespoon Sriracha or hot chile sauce
2 tablespoon Lime juice
1 tsp Ginger ground dry
1/2 tsp Salt
24 oz Chicken breast boneless skinless raw
1 tablespoon Olive oil
4 cup Spinach all varieties raw
1/4 cup Tomatoes sun dried or sundried packed in oil
7 steps
- In a medium bowl combine the ingredients for the sauce: coconut milk, curry powder, Sriracha sauce, lime juice, ginger powder and salt. Set aside for later.
- Dice chicken breasts into even cubes.
- Heat olive oil in a large cast iron skillet on the stove.
- Once the pan is hot add the chicken cubes to the skillet. Cook for 2 minutes, stir, then cook for another 2 minutes.
- Add the coconut milk mixture to the skillet to coat the chicken. Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked throughout. This should take about 15 minutes.
- Uncover the pan, tear spinach leaves in half and add to the sauce/chicken.
- Add chopped sun dried tomatoes and then serve.
Tips:
Served with brown rice in recipe photo (not included in recipe analysis).
A lower carb option is to serve over zucchini noodles (not included in recipe analysis).
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