Whole30 Coconut Chicken

Elevate your weeknight dinners with this wholesome and aromatic Whole30 Coconut Chicken. This paleo-friendly recipe features tender chicken breasts simmered in a luscious, creamy coconut milk sauce infused with fragrant ginger, garlic, and curry powder. Vibrant red bell peppers and onions add a burst of color and natural sweetness, while a splash of fresh lime juice and a sprinkle of cilantro brighten every bite. Quick to prepare, this one-skillet dish is perfect for those following Whole30, paleo, or dairy-free lifestyles. Pair it with cauliflower rice or steamed vegetables for a satisfying, guilt-free meal that’s packed with flavor and nutrition!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 can coconut milk (unsweetened)
• 2 tablespoons coconut oil
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic cloves, minced
• 1 medium red onion, chopped
• 1 large red bell pepper, sliced
• 1 medium lime, juiced
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon curry powder

Directions

Step 1

Begin by patting the chicken breasts dry with a paper towel. Season them on both sides with salt and black pepper.

Step 2

In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of coconut oil. Add the chopped red onion, minced ginger, and minced garlic. Sauté for 2-3 minutes until the onion is translucent and the mixture is fragrant.

Step 4

Stir in the sliced red bell pepper and cook for another 2 minutes until the peppers start to soften.

Step 5

Add the curry powder to the skillet and stir to combine, allowing the spices to toast for about 30 seconds.

Step 6

Pour the can of coconut milk into the skillet and stir well to combine with the vegetables and spices.

Step 7

Return the chicken breasts to the skillet, nestling them into the coconut milk mixture.

Step 8

Reduce the heat to low, cover the skillet, and let simmer for about 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Step 9

Remove the skillet from the heat and stir in the lime juice.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve hot and enjoy the Whole30 Coconut Chicken with your choice of sides, such as cauliflower rice or steamed vegetables.

Nutrition Facts

Serving size	(1562.6g)

Amount per serving	% Daily Value*
Calories	2471.4

Total Fat 150.2g	0%
Saturated Fat 114.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 591.6mg	0%
Sodium 5004.0mg	0%
Total Carbohydrate 58.4g	0%
Dietary Fiber 16.4g	0%
Total Sugars 25.8g
Protein 229.2g	0%

Vitamin D 7.0IU	0%
Calcium 236.4mg	0%
Iron 26.7mg	0%
Potassium 3607.7mg	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: 54.0%

Protein: 36.6%

Carbs: 9.3%