This is a tasty Asian-inspired recipe that combines several antifungal foods like garlic, coconut milk, ginger and turmeric. The combination of ginger and coconut aminos is a really simple way to introduce an Asian flavor to the dish. Perfect for a healthy, guilt-free dinner that won’t leave you feeling hungry!
The bok choy with coconut milk goes really well with grilled chicken, but you can also eat it alone as a vegetarian entree. And it also makes for a tasty side dish that is both nutritious and full of delicate Asian flavors.
Grilled Chicken With Bok Choy In Coconut Milk
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 2 servings
chicken breasts (organic if possible)
- 1 tsp.
garlic clove, thinly sliced
thin slices of ginger
- 1 (12oz) can of
- 2 tsp.
- ¼ tsp.
- 2 to 3 heads
baby bok choy, halved lengthwise
scallions, halved lengthwise
- 1 Tbsp.
- Red pepper flakes to taste
- Fresh basil leaves (or Thai basil for a more Asian flavor)
- Heat coconut oil in a large skillet over medium heat.
- Add garlic and ginger slices, sauté for 30 seconds. Add coconut milk, turmeric and salt, whisk until combined.
- Bring to a gentle boil, add bok choy and scallions, then reduce heat to medium low and simmer, covered, for 5 minutes.
- Stir in coconut aminos and red pepper flakes to taste, garnish with fresh basil. Set aside.
- On a hot pan or grill, cook the chicken breasts for around 5 minutes on each side, or until they are cooked thoroughly.
- Season the grilled chicken, then slice and lay it gently on top of the bok choy. Serve with a side of quinoa.
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