Tender Coconut Chicken Skillet

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 3 tablespoons coconut oil
  • chicken sliced, leftover from Dinner Day 1
  • 6 cups baby kale
  • 1 small shallot sliced
  • 2 cups canned full fat coconut milk
  • 1/4 cup chopped basil
  • sea salt and freshly ground black pepper to taste


  • In a large skillet, heat the coconut oil over medium-high heat. Stir in all the ingredients and cook for about 10 to 15 minutes, or until the kale is wilted and the mixture is bubbling. Serve hot.
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