THAI CHICKEN WITH COCONUT SWISS CHARD
Author: Rachel Schultz
Serves: 3-4
- 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
- Drizzle olive oil over chicken breasts. Stir together red pepper flake, sesame seeds, parsley, dill, onion powder, and garlic powder.
- Coat chicken in seasoning and cook in a skillet over medium heat until no pink remains. Remove chicken from pan and set aside.
- Heat chard in skillet over medium heat for 2-3 minutes.
- Add coconut milk and lemon juice, continuing to stir until chard is wilted.
- Serve chard with chicken over brown rice.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/06/06/thai-chicken-coconut-swiss-chard/
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