Thai Spiced Chicken with Coconut Cream Swiss chard
If you want to add more Asian recipes to your recipe box, Thai Spiced Chicken with Coconut Cream Swiss chard might be a recipe you should try. This recipe makes 4 servings with 313 calories, 28g of protein, and 18g of fat each. For $2.47 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is liked by 1076 foodies and cooks. If you have sesame seeds, olive oil, garlic powder, and a few other ingredients on hand, you can make it. It is brought to you by Bran Appetit. It works best as a main course, and is done in about 35 minutes. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is outstanding. If you like this recipe, you might also like recipes such as Sweet Thai Chile Chicken Swiss Chard Wraps with Peanut Ginger Sauce, Creamy Swiss Chard with Coconut, and Swiss Chard + Bacon Linguine With Butternut Squash Cream Sauce.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 tsp black pepper
3/4 cup coconut milk
1.5 Tbsp garlic powder
2 Tbsp ground coriander
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1.5 Tbsp onion powder
2 tsp salt
2 Tbsp sesame seeds
4 medium boneless, skinless chicken breasts
6 cups chopped swiss chard
1 Tbsp ground dried hot Thai red chili pepper
2 Tbsp tomato paste
Equipment:
frying pan
bowl
oven
Cooking instruction summary:
Place a large skillet over medium heat and add the olive oil.In a medium bowl, mix the sesame seeds, coriander, onion powder, garlic powder, dried chili pepper, salt, and pepper together.Coat the chicken with the spice mix and put into the skillet. Let the chicken cook 4-5 minutes until browned, then flip and cook another 4-5 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside. (You can also turn the oven on low, around 200-225, to keep the chicken warm while you're cooking the chard.)Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.Once the chard has begun to soften and cook down, stir in the tomato paste and 2 tsp of the spice mix. Let the chard cook with the tomato paste and spices for 5 minutes until the chard is cooked and the spices are fragrant. Stir in the coconut milk.To serve, add a scoop of the coconut cream swiss chard to a dish and top with a chicken breast. Drizzle a few drops of lemon juice over each dish before serving.
Step by step:
1. Place a large skillet over medium heat and add the olive oil.In a medium bowl, mix the sesame seeds, coriander, onion powder, garlic powder, dried chili pepper, salt, and pepper together.Coat the chicken with the spice mix and put into the skillet.
2. Let the chicken cook 4-5 minutes until browned, then flip and cook another 4-5 minutes until the chicken is cooked through.
3. Remove the chicken from the skillet and set aside. (You can also turn the oven on low, around 200-225, to keep the chicken warm while you're cooking the chard.)
4. Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.Once the chard has begun to soften and cook down, stir in the tomato paste and 2 tsp of the spice mix.
5. Let the chard cook with the tomato paste and spices for 5 minutes until the chard is cooked and the spices are fragrant. Stir in the coconut milk.To serve, add a scoop of the coconut cream swiss chard to a dish and top with a chicken breast.
6. Drizzle a few drops of lemon juice over each dish before serving.
Nutrition Information:
covered percent of daily need
