Pan-fried chicken and fragrant coconut milk is a classic combination, and this delicious coconut chicken and vegetable stew recipe packs in plenty of vegetables for flavour and nutrition.
This healthy stew is part of NutritionPD’s Mediterranean-focused collection – serve with a side of carbohydrates such as pasta, rice, potatoes, quinoa or another grain.
Servings: 2
Time: 35 minutes
Coconut chicken and vegetable stew recipe ingredients:
- 1½ extra virgin olive oil chicken breast (boneless, skinless, cubed)
- 2 zucchini (small, sliced)
- 1 red bell pepper (medium, chopped)
- 325ml lite coconut milk
- Sea salt & black pepper (to taste)
- 105g frozen spinach (thawed, drained, chopped)
- 1/2 lime (medium, juiced)
Method
- Heat the oil in a pot over medium heat. Add the chicken, stir, and cook for 10 minutes or until lightly browned.
- Add the zucchini and bell pepper and cook for another five to seven minutes.
- Add the coconut milk, stir, and season with salt and pepper. Cover the pot with a lid and let it simmer on low heat for 10 minutes or until everything is cooked through.
- Remove the lid and add the spinach. Simmer for another minute, then remove from the heat and add the lime juice. Taste and adjust the seasoning as needed.
- Divide evenly between bowls and enjoy!
Culinary tips:
- Leftovers? Refrigerate in an airtight container for up to three days.
- One serving is approximately two cups.
- For additional flavour, garnish with green onion.
This recipe was shared with Parkinson’s Life by NutritionPD founder Richelle Flanagan, a registered dietitian with young-onset Parkinson’s.
Read our full interview with NutritionPD Founder Richelle Flanagan to find out more about the Mediterranean Parkinson’s Programme.