One-Pan Creamy Coconut Kale Chicken – 25-Min Healthy Comfort Meal

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This creamy coconut kale chicken is a one-pan powerhouse — rich, savory, and nutritious, made in just 25 minutes for a fuss-free dinner that feels indulgent but fuels you right.

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📝 Ingredients:

• 4 boneless, skinless chicken thighs or breasts

• 1 tbsp coconut oil (or olive oil)

• 3 cups chopped kale (stems removed)

• ½ cup full-fat coconut milk (canned)

• 2 cloves garlic, minced

• ½ tsp ginger (fresh or powdered)

• 1 tbsp lime juice

• 1 tsp curry powder (optional)

• Salt & pepper to taste

• Fresh cilantro or chili flakes for garnish (optional)

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🔥 Instructions:

1. Cook the Chicken

• Season chicken with salt, pepper, and (optional) curry powder.

• In a large skillet over medium-high heat, add coconut oil and sear chicken 4–5 minutes per side until browned and cooked through. Remove and set aside.

2. Sauté Kale

• In the same pan, reduce heat and add garlic and ginger. Sauté 1 minute.

• Add kale and a splash of water. Cook 2–3 minutes until wilted.

3. Make It Creamy

• Stir in coconut milk and lime juice. Simmer 2–3 minutes until slightly thickened.

• Return chicken to the pan and spoon sauce over the top.

• Simmer 1 more minute, then garnish and serve.

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🍽 Serving Suggestions:

Serve over jasmine rice, cauliflower rice, or with warm naan for a complete bowl.

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💡 Tips for the Reader:

• Massage kale for 1–2 minutes before cooking to soften it and reduce bitterness.

• Don’t use light coconut milk — it won’t give the same creamy texture.

• Add red chili flakes or sriracha to spice things up.

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📦 Recipe Card

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Serves: 4

Cuisine: Global fusion

Diet: Paleo, Dairy-Free, Gluten-Free, Low-Carb adaptable

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💰 Shop This Recipe

• 🍳 Large non-stick skillet 

• 🥥 Full-fat canned coconut milk 

• 🌿 Organic curry powder 

• 🥬 Kale stripper & chopper tool

• 🧂 Gourmet pink salt + pepper grinder set