Coconut Chicken with Spinach
I found this recipe on the Candida Diet website. It's a low-carb, high-protein meal that's perfect for lunch or dinner.
I found this recipe on the Candida Diet website. It's a low-carb, high-protein meal that's perfect for lunch or dinner.
- Carbohydrate 6.25642678681931 g
- Cholesterol 82.2614454545455 mg
- Fat 35.4316888548813 g
- Fiber 1.72914065532386 g
- Protein 35.9405416581113 g
- Saturated Fat 28.8506131568878 g
- Serving Size 1 1 Serving (294g)
- Sodium 426.819093793162 mg
- Sugar 4.52728613149544 g
- Trans Fat 2.52397948810878 g
- Calories 477 calories
Step-by-step
- Add almonds to the food processor to chop them up, then lightly brown in a pan with coconut oil. Set aside.
- In a pot, add the coconut milk and spinach, then cover on a low heat to simmer.
- Now add the onions to a pan for 2 minutes, then add chicken until thoroughly cooked. Take the chicken and onions and add them to the pot with the coconut milk and spinach. Stir and cover for 2 minutes. Served garnished with toasted almonds, salt and pepper.
The Sauté Phase
Operating within a single skillet requires precise thermal management. Cook the chopped chicken breast over medium heat until the internal temperature reaches 74 degrees Celsius. Remove the meat promptly. Leaving poultry in the pan too long dries out the muscle fibers completely. Onions require exactly two minutes to soften without losing their structural bite.
Simmering and Moisture Control
Baby spinach releases a high volume of water when heated. Simmering the greens directly in coconut milk demands low heat to prevent the emulsion from breaking. Coconut milk contains high levels of saturated fat that curdle under aggressive boiling. Cover the pot for two minutes to wilt the leaves evenly while trapping steam to meld the liquids.
Texture and Post-Cooking Behavior
Almonds must be pulsed in a food processor before toasting in coconut oil to create a uniform crumb. Store leftovers in an airtight container for up to two days. Reheating this dish causes the coconut fats to separate from the spinach liquid, so apply low wattage in the microwave and stir frequently to re-emulsify the sauce.
