Coconut Chicken
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious chicken dish that includes tumeric giving it anti inflammatory properties.
  • 1 pound chicken breast tenders
  • 2 Tbsp olive oil
  • 1 Tbsp chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ¾ tsp dried cilantro
  • 1 tsp grated fresh ginger
  • 1 tsp finely grated lemon peel
  • ⅛ teaspoon ground cumin
  • pinch of ground tumeric
  • 1 cup coconut milk
  • 2 Tbsp macadamia nuts, finely ground
  • ¼ tsp ground red pepper
  • 1 Tbsp honey
  • ¼ cup lemon juice
  • chopped scallions, for garnish
  1. Heat oil in a large skillet over medium-high heat.
  2. Add chicken and cook 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
  3. Heat broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin and tumeric and cook for 5 minutes or until onion is tender but not browned. Stir in the coconut milk, nuts and red pepper.
  4. Return the chicken to the skillet, cover and simmer for 10 minutes, or until the chicken is cooked through.
  5. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.
  6. Evenly divide the chicken among 4 serving plates.
  7. Top with sauce and garnish with the scallion.
Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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