Coconut-Poached Chicken with Bok Choy and Mushrooms
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Skinnytaste · by Gina Homolka★ 4.6 (39)

Coconut-Poached Chicken with Bok Choy and Mushrooms

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 84%
CARBS 11G12% OF CAL
3G FIBER0G ADDED5G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 18G44% OF CAL
10G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken poached in coconut milk with bok choy and mushrooms, served with a fresh cucumber sesame salad and rice. A light, flavorful, and fast weeknight meal.

mainbowlchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 4 small organic boneless (skinless breasts (6 oz each))
  • 1 teaspoon Kosher salt
  • 2 heads baby bok choy or ½ head bok choy (3 cups total)
  • 1 tbsp olive oil
  • 4 oz package shiitake mushrooms (stemmed)
  • 1- inch piece fresh ginger (minced or grated)
  • 2 cloves garlic (minced)
  • 1 small fresh hot pepper (such as bird’s eye or ½ tsp red pepper flakes (optional))
  • 2/3 cup full fat coconut milk
  • 2/3 cup chicken broth
  • Cooked rice (or quinoa, optional for serving)
  • 1 lime (cut into wedges)
  • 1 large cucumber (preferably English (about 10 oz))
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons lime juice or rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon black sesame seeds
  • ¼ teaspoon red pepper flakes
PREP
10M
SODIUM
945MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.