Better Than Takeout Sticky Caribbean Coconut Chicken & Kale Cast Iron Skillet Meal Prep Easy Weeknight Dinner
This one-pan Caribbean coconut chicken is packed with tropical flavor and sticky sauce, served over kale for a nutritious, easy weeknight dinner. It's better than takeout, perfect for meal prep, and ready in under 45 minutes.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
- 1 tbsp olive oil for cooking
- 1 cup full-fat coconut milk well-shaken
- 2 tbsp soy sauce or tamari for gluten-free
- 2 tbsp honey or maple syrup
- 1 tbsp fresh lime juice about 1 lime
- 2 tsp fresh ginger grated
- 3 cloves garlic minced
- 1 tsp ground allspice or Jamaican jerk seasoning
- 1 tsp dried thyme crushed
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
- 6 cups kale stems removed, chopped
- 1 tbsp toasted sesame seeds for garnish (optional)
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave. Make-Ahead: Prep the chicken and chop kale up to 2 days in advance. For meal prep, portion into containers with a side of rice. Variations: Substitute chicken with beef strips (flank steak) for a different protein; use spinach instead of kale. Serve with coconut rice or quinoa for a heartier meal.