Chicken, Plantains, and Spinach in Coconut Milk
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 817kcal
Ingredients
- 2 Tbs. coconut oil
- 1 lb. chicken breasts chopped into small bite-size pieces
- 1 Tbs. curry powder
- 2 green plantains peeled and chopped in small bite-size pieces
- 1 onion chopped into small bite-size pieces
- 14 oz. coconut milk
- 1 tsp. garlic powder
- ½ tsp. ground ginger
- Salt and pepper to taste
- 1 bag spinach
- 1-2 Tbs. fresh cilantro chopped
- 1 avocado sliced, for serving
Instructions
- Heat 1 Tbs. oil in a large skillet over medium heat.
- Add chicken, sprinkle on the curry powder, stir, and cook until completely cooked through and browned.
- In a separate pan, heat the other 1 Tbs. oil.
- Add the plantains and onions and cook until the onions are translucent.
- When everything is done, add the onions and plantains to the chicken, along with the coconut milk, garlic powder, ginger, salt and pepper.
- Turn heat to low, cover, and simmer for 10-15 minutes.
- Add the spinach and let it wilt.
Notes
Serve topped with cilantro and avocado.
Nutrition
Serving: 4g | Calories: 817kcal | Carbohydrates: 57g | Protein: 41g | Fat: 52g | Saturated Fat: 36g | Cholesterol: 97mg | Sodium: 281mg | Potassium: 2403mg | Fiber: 11g | Sugar: 20g | Vitamin A: 10385IU | Vitamin C: 61mg | Calcium: 155mg | Iron: 10mg