Why You’ll Love This Chicken & Coconut Kale Recipe
This Chicken with Coconut Kale dish is the perfect blend of comfort and clean eating. Tender seared chicken, velvety coconut milk, garlic, and wilted kale all come together in one creamy, dreamy skillet. It’s satisfying, nourishing, and comes together in just 30 minutes.
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Secondary keywords: healthy coconut chicken, one-pan chicken dinner, kale and chicken skillet
🛒 Ingredients You’ll Need
- 1 lb boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil or coconut oil
- Salt & black pepper to taste
- 3 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 tsp grated ginger (optional)
- 1 bunch of kale, stems removed, chopped
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp lime juice
- 1/2 tsp crushed red pepper flakes (optional)
- Fresh cilantro for garnish (optional)
- Cooked rice or quinoa, for serving
👩🍳 How to Make Chicken with Coconut Kale
Step 1: Sear the Chicken
Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Sear chicken for 5–6 minutes per side, until golden and cooked through. Transfer to a plate.
Step 2: Sauté Aromatics
In the same skillet, add a bit more oil if needed. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
Step 3: Add Kale & Coconut Milk
Add chopped kale and stir until it starts to wilt. Pour in coconut milk and stir until smooth. Simmer for 5 minutes.
Step 4: Return Chicken to the Pan
Nestle the chicken back into the sauce. Simmer for another 5 minutes until everything is hot and flavors are combined. Add lime juice and crushed red pepper if using.
Step 5: Serve & Enjoy
Serve hot over steamed rice or quinoa. Garnish with fresh cilantro if desired.
🔄 Variations & Substitutions
- Vegan version: Swap chicken for chickpeas or tofu.
- No kale? Use spinach, Swiss chard, or collard greens.
- Spicy kick: Add a teaspoon of Thai red curry paste or more chili flakes.
- Extra flavor: Add a dash of fish sauce or soy sauce to the coconut base.
📦 Storage & Meal Prep Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze coconut chicken and kale (without rice) for up to 2 months.
- Reheat: Gently warm on the stovetop or microwave until hot.
❓ FAQ
Can I use light coconut milk?
Yes, but the sauce will be thinner and less creamy. Full-fat is best for richness.
Is this recipe keto-friendly?
Yes — just skip the rice or serve it with cauliflower rice instead.
What does coconut milk do in this recipe?
It creates a rich, creamy sauce without dairy, and balances the bitterness of the kale beautifully.
🥄 Serve It With:
- Steamed jasmine rice
- Quinoa or couscous
- Cauliflower rice for a low-carb option
- Warm naan or flatbread to soak up the sauce
💬 Final Thoughts
Chicken with Coconut Kale is that rare combo of healthy and indulgent. It feels like comfort food, but it’s made with whole, clean ingredients. You’ll keep coming back to this one-pot wonder — it’s bold, balanced, and just so good.
