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Whole 30 Coconut Chicken with Sweet Potato Rice

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Pray. Love. Eat. Shop. Craft. Travel. Repeat.

 

Whole 30 Coconut Chicken with Sweet Potato Rice

Rebecca Brittain

Monday's Menu:

You can print the Coconut Chicken and Sweet Potato Rice recipe here!

Welcome back to the work week everyone!  While I'm never precisely enthusiastic to have a Monday reoccur, I do thank God for another day.  So, today I am sharing a recipe I tried last month and devoured in about 7.3 seconds it was so good!  Kidding... It was THAT good, but I didn't inhale it.  This girl keeps some etiquette even while dining alone!  ;)

The menu (Whole 30 and Paleo friendly): coconut chicken with sweet potato rice.  Yields 2 servings.

Shopping List

  • 4 organic boneless, skinless chicken thighs
  • 1 medium sweet potato
  • 1/4 cup lime juice
  • 1 15 oz can coconut milk
  • 2 tbsp fresh, grated ginger
  • 1 tsp ground ginger
  • 6 garlic cloves, minced
  • 1/2 tsp coarse salt, extra to taste preference
  • 1/2 tsp ground pepper

Coconut Chicken: Whisk together the coconut milk, lime juice, garlic, grated ginger, ground ginger, salt, and pepper.  Pour into a large zip top plastic bag and add the chicken thighs to the marinade.  Allow the chicken to soak in the marinade for at least one hour in the refrigerator.  20 minutes prior to baking you can remove from the refrigerator to warm it to room temperature.

Preheat the oven to 350* F.  Pour the chicken and marinade into a baking dish and bake for one hour.  Cut into the center to ensure it is fully cooked and that no pink remains, or until the chicken reaches 165*F.

This is not the most attractive picture of an entrée but pictures do not do the flavor justice!

Sweet Potato Rice: Wash and peel the sweet potato.  Cut off the end to create a flat surface on both ends.  Set the sweet potato into the Spiralizer.  Using blade C (if you have the 3 blade Spiralizer), twirl the handle to create magic - um, ahem* excuse me...I mean "noodles".  Next, place the sweet potato noodles into your food processor and pulse it until you get a rice like texture. 

Transfer the sweet potato rice to a non-stick pan or the Copper Chef pan to sauté it for 5-7 minutes on medium heat, or until the "rice" is softened.  You do not want it to be too softened so be cautious on how long you cook it and also if you decide to use oil.

*Note - you can begin to prepare the sweet potato rice about 10-15 minutes before the chicken is finished cooking in the oven.

Serve the coconut chicken over the sweet potato rice, and don't forget to drizzle the extra sauce from the chicken over the "rice"...you will wish you had more!


I hope you enjoyed this recipe post and share with someone!  I assure you it will not disappoint.  You can check out my previous recipes here.  Don't forget that below the recipe title is a category that you can click to view all related recipes so if you're looking to sort for only Whole 30 or Paleo recipes you can easily locate them there.

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XOXO

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