This is a really easy chicken dish that you can pretty much put together and throw in the oven. Except for the Lemongrass Basil Simmer Sauce, you should have most of the ingredients handy. This is is gluten free and dairy free.
1 package Saffron Road Lemongrass Basil Simmer Sauce.
1 can reduced fat coconut milk
1 package chicken breast
3 handfuls of organic spinach
Shredded unsweetened shredded coconut
Coconut oil or whatever you prefer to coat the bottom of your 13 x 9 baking dish
Cut up chicken breast into bite sized pieces.
Coat the bottom of your baking dish.
Add chicken to the baking dish.
Add can of reduced fat coconut milk
Add package of Lemongrass Basil Simmer Sauce
Add handfuls of spinach and stir.
Top with shredded unsweetened coconut to taste.
Cover and pop into 400 degrees fahrenheit for 40 minutes.
After 40 minutes are up, raise temperature of oven to 425 degrees fahrenheit and take the cover off so the chicken will brown.
Serve over sautéed cauliflower rice or brown rice. Unfortunately the Lemon Grass Basil Simmer Sauce is not Whole 30 compliant, if you are following the Whole 30, just add some lemongrass paste (should be in a tube at your produce department) or try this link. This was actually very kid friendly — the lemongrass taste is mild, but gives the dish a little kick!
- 1 package Saffron Road Lemongrass Basil Simmer Sauce.
- 1 can reduced fat coconut milk
- 1 package chicken breast
- 3 handfuls of organic spinach
- Shredded unsweetened shredded coconut
- Coconut oil or whatever you prefer to coat the bottom of your 13 x 9 baking dish
- Cut up chicken breast into bite sized pieces.
- Coat the bottom of your baking dish.
- Add chicken to the baking dish.
- Add can of reduced fat coconut milk
- Add package of Lemongrass Basil Simmer Sauce
- Add handfuls of spinach and stir.
- Top with shredded unsweetened coconut to taste.
- Cover and pop into 400 degrees fahrenheit for 40 minutes.
- After 40 minutes are up, raise temperature of oven to 425 degrees fahrenheit and take the cover off so the chicken will brown.
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