Last updated February 1, 2019 by Lisa Richards, CNC

Coconut Chicken With Spinach

Coconut chicken

This simple meal uses just a handful of simple, nutritious ingredients and is very easy to prepare. It really shows that a tasty meal doesn’t need to be complicated. This dish takes just a few minutes to prepare, and has delicious flavors that everyone at your table will love.

If you have Candida and are looking to rebalance your gut flora, coconut oil and coconut milk are mild antifungals that can improve our gut health and prevent any yeast colonies from getting out of control.

Coconut-based ingredients (like oil, milk, and flour) are rich in healthy fats and nutrient-dense. Combined with the chicken, almonds, and some healthy vegetables, they make a filling meal that will provide lots of healthy energy for all the family.

4.16 from 19 votes
Coconut chicken
Coconut Chicken With Spinach
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 2 servings
Calories: 652 kcal
Author: Lisa Richards, CNC
Ingredients
  • 1 large chicken breast
  • 3 cups baby spinach
  • 1 large onion, chopped
  • ½ cup coconut milk
  • 3 Tbsp. coconut oil
  • Handful of almonds
  • Salt and pepper to taste
Instructions
  1. Chop up the almonds in the food processor, then lightly brown them in a pan with coconut oil. Set aside.
  2. Add the coconut milk and spinach to a pot, then cover on a low heat and simmer.
  3. Now saute the onions in a pan for 2 minutes. Cut the chicken into squares, add it to the pan and leave until thoroughly cooked.
  4. Take the chicken and onions, and add them to the pot with the coconut milk and spinach. Stir and cover for 2 more minutes.
  5. Serve garnished with toasted almonds, salt and pepper.

Healthy meals like this are an excellent option for a light snack on the Candida diet. Our Ultimate Candida Diet program is packed full of gluten-free, sugar-free recipes like this. It contains more than 100 recipes in total, and they’re all perfect for the Candida diet. Find out more here.

Filed under: Lunch & Dinner
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Comments

  1. JH says:


    This is my favorite so far! Very yummy!

    thanks

  2. Jennifer Pitcher says:


    This is a yummy recipe! The roasted almonds really make this dish pop!
    Thanks 🙂

  3. Bethany says:

    Is this coconut milk from the baking isle or from the refrigerator?

    1. Lisa Richards says:

      Always the canned coconut milk from the baking aisle.

  4. Kathy Van says:


    This is delicious! I have made this twice, the first time I didn’t have spinach so I used cabbage.

    The second time, I added ginger and garlic to the onions for an extra boost of nutrients! I didn’t have canned coco milk so use the one in the boxed one and it is great!

    Thanks for the wonderful recipe!

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