THAI CHICKEN WITH COCONUT SWISS CHARD

June 6, 2014

I have had a field day this summer appreciating the ripe and inexpensive produce. One area I would like to improve in my meal planning is cooking seasonally. Sure, you can get raspberries year round, but you’ll spike up your grocery bill and still have some pretty bitter berries in the winter. This has brought about some pleasant experimentation with crops I’ve not worked with before. Today – swiss chard. I love the health benefits and it’s kind of like a hipster’s kale, now that kale has become so popular.

THAI CHICKEN WITH COCONUT SWISS CHARD from Rachel Schultz

THAI CHICKEN WITH COCONUT SWISS CHARD
Serves 3-4

4 boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
1/4 teaspoon red pepper flake
2 tablespoons sesame seeds
1 tablespoon parsley
1 tablespoon dill
1 tablespoon onion powder
1 tablespoon garlic powder
4 cups swiss chard, de-stemed and chopped
1/2 cup coconut milk
1 tablespoon lemon juice
Salt & pepper

Drizzle olive oil over chicken breasts. Stir together red pepper flake, sesame seeds, parsley, dill, onion powder, and garlic powder.

THAI CHICKEN WITH COCONUT SWISS CHARD from Rachel Schultz

Coat chicken in seasoning and cook in a skillet over medium heat until no pink remains. Remove chicken from pan and set aside. Cook chard in skillet over medium heat for 2-3 minutes.

THAI CHICKEN WITH COCONUT SWISS CHARD from Rachel Schultz

Add coconut milk and lemon juice, continuing to stir until chard is wilted. Serve chard with chicken over brown rice.

THAI CHICKEN WITH COCONUT SWISS CHARD from Rachel Schultz

THAI CHICKEN WITH COCONUT SWISS CHARD
 
Author:
Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts, cubed
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flake
  • 2 tablespoons sesame seeds
  • 1 tablespoon parsley
  • 1 tablespoon dill
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 4 cups swiss chard, de-stemed and chopped
  • ½ cup coconut milk
  • 1 tablespoon lemon juice
  • Salt & pepper
Instructions
  1. Drizzle olive oil over chicken breasts. Stir together red pepper flake, sesame seeds, parsley, dill, onion powder, and garlic powder.
  2. Coat chicken in seasoning and cook in a skillet over medium heat until no pink remains. Remove chicken from pan and set aside.
  3. Heat chard in skillet over medium heat for 2-3 minutes.
  4. Add coconut milk and lemon juice, continuing to stir until chard is wilted.
  5. Serve chard with chicken over brown rice.

Adapted from Bran Appetit.

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Comments

  • Linda Sinemus

    I didn’t want to waste the chard stems so I chopped them finely and added them to the rice while it cooked. I used Basmati instead of Brown rice and it looked very festive with the Bright Lights Chard stems mixed in.

    • Rachel Schultz

      Fun idea!

  • Pat

    Is there somewhere to sign up for your newsletters? I couldn’t find anywhere.
    Thanks

    • Rachel Schultz

      Under the contact tab!

  • Erin

    Miss your posts, Rachel! Hope that baby bump is growing healthy and beautiful!

    • Rachel Schultz

      Erin – many others have this problem. I still post everyday! If you clear your internet cache you can see the new ones.

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