Ingredients
- 1 ½ lbs boneless, skinless chicken thighs
- 4 cloves garlic, mashed
- 1 ½ cups tomato sauce (or marinara sauce)
- ½ cup coconut milk (full fat)
- 1 tbsp olive oil
- 2 cups spinach
- ¼ cup fresh basil
- ½ cup grated parmesan cheese (omit if paleo, gluten free, or Whole 30)
- salt & pepper to taste
Instructions
- Pat chicken thighs dry and sprinkle with salt and pepper.
- Add olive oil to a skillet, over medium heat.
- Once the skillet is hot, add the chicken thighs.Let them cook for about 5 minutes, then, using tongs, flip to the other side, and cook for another 5 minutes.
- Use the tongs and remove the chicken from the skillet and place them on a plate.
- Next, add the mashed garlic, tomato sauce, and coconut milk to the pan, and stir everything together well.
- Bring to a gentle boil, and then add the spinach.
- Cook for another minute or two, until the veggies are wilted.
- Add the chicken back to the pan, and let cook over low-medium heat for another 10 minutes. If you have a cover for the pan, I recommend using it, but it’s not totally needed.
- After the 10 minutes are up, add the parmesan cheese and stir around.
- Remove the pan from the heat, let cool a bit, and ENJOY!!!
Calories: 372kcal | Carbohydrates: 9g | Protein: 39g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 822mg | Potassium: 875mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2033IU | Vitamin C: 12mg | Calcium: 167mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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