Coconut Mushroom Drumsticks

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 teaspoons coconut oil
  • 2 pounds chicken drumsticks
  • 2 cups sliced mushrooms
  • 2 cups cauliflower florets
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon chopped fresh oregano
  • 1/4 cup full fat coconut milk
  • Sea salt and freshly ground black pepper to taste


  • Preheat oven to 375 degrees.
  • Place all ingredients in a large baking dish; blend well to combine. Cover baking dish with aluminum foil wrap then bake for 15 minutes.
  • Uncover and bake for 10 minutes or until chicken is cooked through and vegetables are tender. Serve warm.


SERVING SUGGESTION: Balsamic Sautéed Baby Spinach – Heat a little olive oil in a large skillet over medium-high heat.
Add thinly sliced garlic; cook and stir until fragrant. Add washed and dried baby spinach; cook and stir until slightly wilted. Remove skillet from heat; sprinkle with balsamic vinegar and freshly ground black pepper.
NUTRITION: 326 Calories; 18g Fat (51.5% calories from fat); 32g Protein; 8g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 147mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
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