Addictively Good Caribbean Coconut Chicken Breast and Spinach Skillet
Tender chicken breast simmered in a creamy coconut sauce infused with vibrant Caribbean spices and wilted spinach. This one-pan stovetop meal is the perfect easy, healthy weeknight dinner that's ready in under 30 minutes.
Ingredients
Ingredients
- 1 lb chicken breasts boneless, skinless, cut into 1-inch cubes
- 1 tbsp olive oil or coconut oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tsp ground ginger freshly grated preferred
- 1 tsp dried thyme
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper adjust for heat preference
- 1 can (13.5 oz) full-fat coconut milk shaken well
- 4 cups fresh baby spinach loosely packed
- 1 tbsp lime juice freshly squeezed
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the coconut milk from separating. Make-Ahead: You can cube the chicken and chop the aromatics (onion, garlic) ahead of time to speed up the cooking process. Variations: Add diced bell peppers with the onions for extra veggies, or stir in a tablespoon of Jamaican curry powder with the spices for a different flavor profile. Serving Suggestions: This dish pairs perfectly with fluffy white rice, coconut rice, or quinoa. A side of fried plantains makes it a complete Caribbean feast.