Coconut Poached Chicken

Servings 4 servings


  • 4 boneless skinless chicken breast halves 6-oz.
  • 2 cloves garlic pressed
  • Sea salt and freshly ground black pepper to taste
  • Olive oil
  • 3/4 cup unsweetened coconut milk
  • 2 tablespoons lemon juice


  • Season chicken with garlic, salt and pepper; set aside.
  • Coat a large skillet with a tight-fitting lid with a little olive oil over medium-high heat; add chicken and sear for 2 to 3 minutes per side.
  • Add coconut milk and lemon juice. Reduce skillet heat to low and simmer for 5 minutes. Remove from heat, cover, and let sit for 15 minutes before serving.


SERVING SUGGESTION: Steamed asparagus and a big salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: per serving: 296 Calories; 13g Fat; 40g Protein; 4g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat. Points: 7
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