Adding coconut milk to chicken lends it a delicious creamy texture and depth of flavour with the health benefits of coconut. And the spinach offers you a good dose of greens, helping you to reach your ‘five vegetables a day’ quota.
Serve: Two
Time: 35 minutes
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, finely sliced
- 2 chicken breasts
- 1.5 cups of coconut milk
- 1 large bag of spinach leaves
- 2 teaspoon fish sauce (optional)
- sea salt, to taste
- lemon juice, to taste
Method
Heat olive oil in a saucepan. Cook garlic on a medium heat until just starting to brown.Add chicken and coconut milk and bring to a gentle simmer. Cook for 5 minutes.Stir in fish sauce, lemon juice and salt. Cover the saucepan and remove from heat and stand for 20 minutes. Remove chicken from the saucepanand cut finely. Check and adjust seasoning. Serve on two plates, and in the empty saucepan, add spinach and cook until just wilted. Serve the spinach atop the chicken and enjoy.
