Coconut Milk Braised Chicken

Ingredients:

• 400g chicken breast

• 2 tsp ground turmeric

• 2 tsp ground ginger

• 1 tbsp olive oil

• 2 small shallots, chopped

• 2 cloves garlic, minced

• 1 inch fresh ginger, grated

• 1/2 tsp cayenne

• 1/2 cup fresh cilantro, roughly chopped

• 400 grams sweet potato, cubed

• 1 cup chicken broth, low sodium

• 1 cup canned coconut milk, low fat

• 1 1/2 tbsp fish sauce

• 3 cups fresh spinach

• Juice of 2 limes

Directions

1. Toss chicken breast with turmeric and ground ginger.⁠

2. Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in sweet potato.⁠

3. Reduce the heat to low. Add chicken broth, coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and the lime juice. Season to taste with salt.⁠

4. For higher carbs, serve over rice and/or with fresh naan.⁠

Macros per serving without rice/naan (recipe makes 4): 324 calories, 24g protein, 21g carbs, 16g fats