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Tender Coconut Chicken Skillet
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
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
Instructions
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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