Name: One-Pot Ginger Coconut Milk Chicken Bowls
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil or avocado oil; 1.5 lbs boneless skinless chicken breasts or thighs (I like thighs for this flavor wise); 1/2 tablespoon ground turmeric; 2 teaspoons ground ginger; 1 teaspoon garlic powder; 2 garlic cloves, minced; 1-2 sweet potatoes, peeled and cut into cubes; 1 cup bone broth or any veggie or meat broth; 13.5-ounce can full-fat coconut milk (about 2 cups); 2 cups organic baby spinach; Sea salt and black pepper to taste; Cooked basmati rice and bread for serving

One-Pot Ginger Coconut Milk Chicken Bowls

★★★★★

5 from 12 reviews

30-minute Ginger Coconut Milk Chicken Bowls that are gluten-free and dairy-free! The easiest dish made in one large pan and with with the most healthy and delicious ingredients for a crave-able meal.

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Yield: Serves 4

Instructions

Warm a large skillet/pot with oil over medium heat and add in the chicken and season with turmeric, ginger and garlic powder
Cook over medium heat for about 3 minutes on each side
Add in the garlic and sweet potatoes and cook for about 5 minutes on medium heat
Add in the broth and milk and bring to a low boil then simmer and cook on low heat for about 20 minutes, covered
Next add in the spinach for a couple minutes to cook and serve over rice and with bread for dipping if you’d like! I also added some fresh cilantro on top.

Notes

*Store leftovers in fridge for 5 days

**To make this Whole30-friendly just sub rice for cauliflower rice!

Author: Rachel