Paleo Palak Chicken

Indulge in the wholesome flavors of Paleo Palak Chicken, a healthy spin on the classic Indian dish that’s both dairy-free and nutrient-packed. Tender chunks of chicken breast are simmered in a creamy coconut milk and spinach puree, seasoned with aromatic spices like cumin, turmeric, and coriander for a vibrant, earthy flavor profile. Blanching the spinach locks in its fresh, bright green hue, making this dish as visually stunning as it is delicious. Perfect for those following a clean-eating or paleo diet, this recipe swaps traditional cream for full-fat coconut milk, creating a luscious, guilt-free sauce. Quick to prepare and packed with protein, it pairs beautifully with cauliflower rice or a simple side salad for a complete, nourishing meal. Add this gluten-free and dairy-free recipe to your weeknight rotation for a satisfying, flavorful dinner that’s as healthy as it is hearty.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 500 grams fresh spinach
• 2 tablespoons coconut oil
• 1 large onion
• 3 units garlic cloves
• 1 inch piece ginger
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 200 milliliters full-fat coconut milk
• 1 tablespoon lemon juice
• 0 to taste salt
• 0 to taste pepper

Directions

Step 1

Wash the spinach thoroughly and blanch it in a pot of boiling water for 2 minutes. Drain the spinach and immediately transfer it to a bowl of ice water to retain its vibrant green color. Drain again and blend the spinach to a smooth puree using a blender or food processor. Set aside.

Step 2

Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Set aside.

Step 3

Peel and finely chop the onion. Mince the garlic cloves and ginger.

Step 4

In a large pan over medium heat, add the coconut oil. Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 5

Add the chopped onion to the pan and sauté until it turns golden brown, approximately 5-7 minutes.

Step 6

Stir in the minced garlic and ginger, and sauté for an additional 2 minutes until aromatic.

Step 7

Add the coriander powder, turmeric powder, and red chili powder. Stir well to coat the onions and cook for 1 minute.

Step 8

Add the seasoned chicken pieces to the pan and cook until they are no longer pink on the outside, about 6-8 minutes.

Step 9

Pour in the coconut milk and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes, stirring occasionally.

Step 10

Stir in the spinach puree and lemon juice. Cook for another 5-7 minutes, until the chicken is cooked through and the flavors meld together.

Step 11

Season with additional salt and pepper to taste before serving.

Step 12

Serve the Paleo Palak Chicken hot, garnished with lemon wedges if desired.

Nutrition Facts

Serving size	(1320.2g)

Amount per serving	% Daily Value*
Calories	1341.7

Total Fat 86.6g	0%
Saturated Fat 68.3g	0%
Polyunsaturated Fat 1.7g
Cholesterol 206.4mg	0%
Sodium 3579.3mg	0%
Total Carbohydrate 64.1g	0%
Dietary Fiber 23.3g	0%
Total Sugars 19.4g
Protein 89.1g	0%

Vitamin D 0IU	0%
Calcium 652.0mg	0%
Iron 27.9mg	0%
Potassium 1949.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 25.6%

Carbs: 18.4%