Print

One-Pot Ginger Coconut Milk Chicken Bowls

5 from 7 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.

Ingredients

Scale
  • 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
  • 12 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

Instructions

  1. Warm a large skillet/pot with oil over medium heat and add in the chicken and season with turmeric, ginger and garlic powder
  2. Cook over medium heat for about 3 minutes on each side
  3. Add in the garlic and sweet potatoes and cook for about 5 minutes on medium heat
  4. Add in the broth and milk and bring to a low boil then simmer and cook on low heat for about 20 minutes, covered
  5. 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!

rachLmansfield

rachLmansfield