Whole30 Ayam Suwir

Elevate your meal planning with this savory and aromatic Whole30 Ayam Suwir, a traditional Indonesian shredded chicken dish made entirely compliant with the Whole30 lifestyle. Tender chicken breast is boiled, shredded, and infused with the rich and vibrant flavors of coconut milk, earthy turmeric, zesty ginger, and fragrant lime leaves. The dish is further enhanced by the gentle heat of red chili and the citrusy notes of bruised lemongrass, all sautéed in creamy coconut oil for depth and richness. Perfectly balanced and packed with flavor, this healthy and satisfying recipe comes together in just 45 minutes, making it an ideal choice for busy weeknights or meal prep. Serve it alongside steamed vegetables or fluffy cauliflower rice for a wholesome, paleo-friendly dinner the entire family will love.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 2 tablespoons coconut oil
• 4 units shallots
• 3 units garlic cloves
• 1 teaspoon turmeric powder
• 1 inch piece ginger
• 150 ml coconut milk
• 1 unit lemongrass stalk
• 3 units lime leaves
• 1 unit red chili
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 200 ml water

Directions

Step 1

Start by boiling the chicken breast in a saucepan with 200ml of water over medium heat. Cover and cook until fully cooked, about 10-12 minutes.

Step 2

Once the chicken is cooked, remove it from the saucepan and let it cool slightly before shredding it using two forks.

Step 3

Finely slice the shallots and garlic. Peel and grate the ginger.

Step 4

In a wok or large frying pan, heat the coconut oil over medium-high heat.

Step 5

Add the shallots and garlic to the pan and sauté until they start to soften and turn fragrant, about 3-4 minutes.

Step 6

Stir in the turmeric powder and grated ginger, cooking for another minute.

Step 7

Bruise the lemongrass stalk by gently hitting it with the back of a knife and add it to the pan.

Step 8

Add the coconut milk, lime leaves, sliced red chili, salt, and black pepper to the pan. Stir well to combine.

Step 9

Let the mixture simmer gently for about 5 minutes to allow the flavors to meld together.

Step 10

Add the shredded chicken back into the pan and mix well with the sauce, ensuring all the chicken is coated.

Step 11

Cook for another 5-7 minutes until the liquid has mostly evaporated and the chicken is well-cooked with the flavors absorbed.

Step 12

Remove from heat and discard the lemongrass stalk and lime leaves before serving.

Step 13

Serve hot as a main dish or as a complement to vegetables or cauliflower rice to keep it Whole30 compliant.

Nutrition Facts

Serving size	(1115.5g)

Amount per serving	% Daily Value*
Calories	1219.8

Total Fat 46.8g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 430mg	0%
Sodium 4053.7mg	0%
Total Carbohydrate 61.1g	0%
Dietary Fiber 5.7g	0%
Total Sugars 21.0g
Protein 145.9g	0%

Vitamin D 0IU	0%
Calcium 206.9mg	0%
Iron 11.2mg	0%
Potassium 2181.6mg	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: 33.7%

Protein: 46.7%

Carbs: 19.6%