Coconut Curry Chicken with Sweet Potato Wedges and Sauteed Spinach
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Ulga
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Coconut Curry Chicken with Sweet Potato Wedges and Sautéed Spinach is a flavorful and colorful dish that's easy to prepare. Start by roasting the sweet potato wedges, then sauté the chicken in a coconut curry sauce. Sauté the fresh spinach on the side. This recipe takes about 45 minutes to make and requires minimal prep - just chop the produce and measure the spices. The end result is a well-balanced, nourishing meal that your whole family will love.
Meat, Eggs, & Dairy
- 1 1/2 pounds chicken breast
- 1 cup coconut milk
Fresh Produce & Herbs
- 3 medium sweet potato
- 1 whole onion
- 3 cups spinach
Pantry Items
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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