One pot creamy coconut chicken
You can’t beat a creamy chicken and this one is dairy free as well as being gluten free and low carb. It’s quick and easy and low washing up with just one pan used. I use the handy little 240ml pot of chicken stock from Osso which I get from WellEasy so reduced in price from the supermarkets. I also get my coconut milk from there.
ingredients
serves 2
1 tbsp olive oil
2 boneless, skinless chicken breasts
1 leek
5 large white mushrooms, sliced
3 garlic cloves
1 lemon, juiced
400ml full fat coconut milk
240ml chicken broth/stock
large handful of baby leaf spinach
salt and pepper
cauliflower rice to serve
method
prep time: 30 mins
Flatten the chicken breasts between baking parchment with a rolling pin and season with salt and pepper.
Bring a large flat pan to a medium heat and add some of the oil.
Fry the chicken breasts for about 4 minutes each side until almost done.
Remove chicken and set aside.
Reduce the heat and add a little more olive oil.
Add the leek and cook for a few minutes stirring occasionally. Then add the garlic and mushrooms and cook for a few minutes until mushrooms light brown.
Deglaze the pan with the chicken broth/stock scraping up the sticky bits.
Let that reduce for a few minutes and then add the coconut milk and lemon juice.
Leave it to reduce for around 5 minutes.
Add in the baby spinach and leave to wilt.
Add the chicken back in and leave that to cook for a few more minutes.
Add a good grind of black pepper.
Serve with cauliflower rice.
the health boost tip
Mushrooms are an excellent source of many minerals including selenium, copper, potassium and zinc. They are also an excellent source of the B vitamins. Mushrooms absorb vitamin D from the sun - just like us. To make sure your mushrooms contain lots of vitamin D put them in the sun to sunbathe before eating so they can absorb.
