A great Asian inspired dish. Perfect for a healthy, guilt free dinner that won't leave you hungry.
Heat coconut oil in a large skillet over medium heat.
Add garlic and ginger slices, saute for 30 seconds. Add coconut milk, turmeric and salt, whisk until combined. Bring to a gently boil, add bok choy and scallions, then reduce heat to medium low and simmer, covered, for 5 minutes. Stir in coconut aminos and red pepper flakes to taste, garnish with fresh basil. Set aside.
On a hot pan or grill, cook the chicken breasts for around 5 minutes on each side, or until they are cooked thoroughly. Season the grilled chicken, then slice and lay it gently on top of the bok choy. serve with a side of quinoa or rice.
Don't overcook the bok choy as it will become limp and slimy. I have skipped the coconut aminos with no affect to the dish.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 308 | ||
Calories from Fat: 61 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 140.7mg | 43 % | |
Sodium 169.1mg | 6 % | |
Potassium 713.9mg | 19 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2.5g | ||
Protein 55.3g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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