Soy-Free Coconut Chicken

Indulge in the creamy, flavorful goodness of Soy-Free Coconut Chicken, a wholesome dish perfect for weeknight dinners or special occasions. This recipe combines tender, turmeric-spiced chicken breasts with a rich and aromatic coconut milk sauce, enhanced by fresh ginger, garlic, and a zesty hint of lime. Sautéed red bell peppers and crisp green beans add vibrant color and a satisfying crunch, while cilantro provides the perfect fresh finish. With no soy-based ingredients, this dish is an excellent alternative for those with dietary restrictions, and it's served over fluffy basmati rice for a complete and comforting meal. Ready in under an hour, this one-skillet recipe is as easy to prepare as it is delicious—a true fusion of flavor and convenience.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken breast
• 1 can (13.5 oz) Coconut milk
• 2 tablespoons Coconut oil
• 1 medium, chopped Onion
• 3 minced Garlic cloves
• 1 tablespoon, grated Fresh ginger
• 1 zest and juice Lime
• 1 cup Chicken broth
• 1 teaspoon Paprika
• 1 teaspoon Ground turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup, chopped Fresh cilantro
• 1 sliced Red bell pepper
• 1 cup, trimmed and halved Green beans
• 1.5 cups, cooked Basmati rice

Directions

Step 1

Begin by preparing the chicken breasts. If they are very thick, consider flattening them slightly for even cooking.

Step 2

In a large skillet, heat the coconut oil over medium-high heat.

Step 3

Season the chicken breasts with salt, pepper, paprika, and ground turmeric evenly.

Step 4

Place the chicken in the skillet and sear for about 5-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 5

In the same skillet, add the chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent.

Step 6

Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

Step 7

Add the sliced red bell pepper and green beans to the skillet, sautéing for another 3-4 minutes until they start to soften.

Step 8

Pour in the coconut milk and chicken broth, stirring to combine with the vegetables.

Step 9

Add the lime zest and juice, and bring the mixture to a gentle simmer.

Step 10

Return the chicken breasts to the skillet, covering them with the coconut mixture.

Step 11

Reduce the heat to low, cover the skillet, and let it simmer for another 10 minutes, allowing the flavors to meld and the chicken to heat through.

Step 12

Adjust seasoning with additional salt and pepper if necessary.

Step 13

Sprinkle chopped fresh cilantro over the dish before serving.

Step 14

Serve the soy-free coconut chicken hot over a bed of cooked basmati rice.

Nutrition Facts

Serving size	(1806.2g)

Amount per serving	% Daily Value*
Calories	1624.1

Total Fat 48.0g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 3.0g
Cholesterol 412.8mg	0%
Sodium 4743.7mg	0%
Total Carbohydrate 149.1g	0%
Dietary Fiber 10.9g	0%
Total Sugars 40.9g
Protein 154.9g	0%

Vitamin D 0IU	0%
Calcium 271.5mg	0%
Iron 12.2mg	0%
Potassium 2845.1mg	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: 26.2%

Protein: 37.6%

Carbs: 36.2%