This is an easy, healthy, and most delicious dish. All made in one pot. Gluten and dairy-free! It was a huge hit in my home, served with yummy sourdough bread for dipping.
There is no doubt that one-pot meals are simply the best. Getting amazing flavours and nutrition all at once and leaving a quick clean-up at the end. It really cannot get better than that. I love mixing coconut milk with chicken instead of regular dairy milk. Turmeric is one of my favorite spices. I love the mild flavour as well as the most beautiful yellow colour that it produces. Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. However, to get significant amounts of this substance, you would have to supplement.
You are welcome to serve this meal over rice, or any grain of your liking. We cooked up both rice and wheat berry.
I hope you enjoy this recipe as much as we did. We definitely will be making it on repeat this fall.
I’d love to know your thoughts with a comment or rating below.
Tag @shelbylaranutrition with your creations.
Coconut-Milk Tumeric Chicken Bowls
Ingredients
- 2 tbsp olive oil
- 1 lb boneless and skinless chicken breasts or thighs
- ½ tbsp ground turmeric
- 2 tsp ground ginger
- 1 tsp garlic powder
- 2 garlic cloves, minced
- 2 sweet potatoes, peeled and cut into cubes
- 1 cup chicken, meat, or veggie broth
- 1 400ml can coconut milk
- 2 cups baby spinach, ripped into smaller pieces
- Salt and pepper to taste
Instructions
- Warm a large skillet/pot with oil over medium heat and add in the chicken and season with turmeric, ginger, and garlic powder.
- Cook over medium heat for about 3 minutes on each side.
- Add in the garlic and sweet potatoes and cook for about 5 minutes on medium heat.
- Add in the broth and milk and bring to a boil and then simmer on low heat for about 20 minutes.
- Next, add in the spinach for a couple of minutes to cook.
- Serve over rice, wheat berry, or farro. Enjoy!