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|
|Calories from Fat: 61 (20%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 308
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