Last updated February 1, 2019 by Lisa Richards, CNC

Grilled Chicken With Bok Choy In Coconut Milk

Grilled chicken with bok choy

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 if you prefer you can leave out the chicken and include lots of fresh veggies instead. And it also makes for a tasty side dish that is both nutritious and full of delicate Asian flavors.

You might not have eaten much bok choy if you haven’t lived in Asia or if you don’t go to Chinese restaurants. It’s very easy too cook with, and has a neutral taste that is usually covered by whatever sauce or seasoning that it’s cooked with. If bok choy is not your thing, this dish could easily be adapted to use broccoli or leeks instead.

4.7 from 10 votes
Grilled chicken with bok choy
Grilled Chicken With Bok Choy In Coconut Milk
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 2 servings
Calories: 404 kcal
Author: Lisa Richards, CNC
Ingredients
  • 2 chicken breasts (organic if possible)
  • 1 tsp. coconut oil
  • 1 garlic clove, thinly sliced
  • 3 thin slices of ginger
  • 1 (12oz) can of coconut milk
  • 2 tsp. turmeric
  • ¼ tsp. salt
  • 2 to 3 heads baby bok choy, halved lengthwise
  • 4 scallions, halved lengthwise
  • 1 Tbsp. coconut aminos
  • Red pepper flakes to taste
  • Fresh basil leaves (or Thai basil for a more Asian flavor)
Instructions
  1. Heat coconut oil in a large skillet over medium heat.
  2. Add garlic and ginger slices, sauté for 30 seconds. Add coconut milk, turmeric and salt, whisk until combined.
  3. Bring to a gentle boil, add bok choy and scallions, then reduce heat to medium low and simmer, covered, for 5 minutes.
  4. Stir in coconut aminos and red pepper flakes to taste, garnish with fresh basil. Set aside.
  5. On a hot pan or grill, cook the chicken breasts for around 5 minutes on each side, or until they are cooked thoroughly.
  6. Season the grilled chicken, then slice and lay it gently on top of the bok choy. Serve with a side of quinoa.

My Ultimate Candida Diet program includes more than 100 tasty recipes for every meal and every stage of the Candida diet. They are gluten-free, sugar-free, and absolutely delicious! Dr Wood and I have also included lots of valuable advice on how to beat Candida, and which foods to eat and avoid.

Filed under: Lunch & Dinner
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Comments

  1. Eleanor says:


    This is a great recipe. I followed the recipe for making the sauce but I had it with leek, broccoli and pak choi instead. Also, instead of hummous I had buckwheat noodles, so I made it all into a yummy soup and it was delicious. Thank you for sharing!

  2. Michelle says:


    Absolutely fabulous. Very nice, filling. The ingredients all blend together go perfectly well together. It was not too spicy or hot in spices.
    Excellent. Thank-you for sharing.

  3. Grace Gutierrez says:


    I was always a little intimidated by cooking bok choy, as I never really ate it growing up, but it was so easy and the recipe is delicious!

  4. Shaylan says:


    One of my favorite recipes! Creamy and coconuty. I added extra ginger because I love it as well as mushrooms.

  5. GINGER says:


    Just tried it for dinner tonight with the thai quinoa, my man and I loved it! The portions for both recipes were just right, will definitely make it again.

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