Chicken with Coconut Kale
A fast, flavor‑packed weeknight dinner; golden chicken tucked into a creamy coconut‑kale sauce with curry, shallots, and just the right amount of richness. Perfect over rice and finished with chili crisp or cilantro.
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Ingredients
- 1 lb. boneless skinless chicken breasts (cut or pounded into thin pieces)
- 3 tbsp all-purpose chicken seasoning (McCormick Rotisserie Chicken Seasoning)
- 1 1/2 tbsp extra-virgin olive oil (divided)
- 1 shallot (thinly sliced)
- 3 cups curly kale (finely shredded)
- 1 tbsp yellow curry paste
- 1 can full-fat coconut milk
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- rice
- chili crisp or cilantro for garnish
Instructions
- Coat the chicken with the spices. In a large nonstick pan, heat 1 tablespoon of avocado oil over medium high heat. Add chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Set chicken aside.
- In the same pan, add 1/2 tbsp olive oil. Saute the shallots, kale, and yellow curry paste for 5 minutes until everything is aromatic and tender.
- Add all other sauce ingredients; simmer for 5-10 minutes to thicken. When the sauce has thickened, tuck the chicken back in the sauce. Let it get gently bubbly and spoon the sauce over top.
- Sprinkle with cilantro. Serve chicken with scoops of the sauce over rice! Finish with whatever toppings you like.
Nutrition
Calories: 214kcalCarbohydrates: 7gProtein: 26gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 73mgSodium: 394mgPotassium: 530mgFiber: 1gSugar: 4gVitamin A: 2277IUVitamin C: 17mgCalcium: 87mgIron: 2mg
Nutritional information is an estimate and may vary based on ingredients and preparation.