Recipes
Coconut-Turmeric Chicken Skillet with Rice
4 servings
45 minutes total (Active 30 minutes)
Shopping list
Ingredients
- 1 large sweet onion
- 2 boneless, skinless chicken breasts (about 1 ½ lb)
- ¼ teaspoon pepper
- 1 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 1 ½ teaspoons ground turmeric
- ½ cup dry white wine (or chicken broth)
- ½ cup reduced-sodium chicken broth (or stock)
- ½ cup lite coconut milk
- 1 cup basmati rice
- 1 ½ cups water
- 13 oz cubed fresh butternut squash
- ¼ bunch fresh cilantro
Steps
- Slice onion thinly (1 ½ cups). Season chicken with pepper and ½ teaspoon salt (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and turmeric. Cook and stir 4–5 minutes until onions begin to soften. Push onions to edge of pan and add chicken. Cook 4–5 minutes (do not flip) until chicken begins to brown.
- Flip chicken, then stir in wine, broth, and coconut milk and bring to a boil. Reduce heat to medium-low and simmer 5 minutes. Meanwhile, cook rice following package instructions (using listed water and remaining ½ teaspoon salt).
- Stir squash into chicken mixture. Cover and simmer 15 minutes until squash is tender and chicken is 165°F. Let chicken stand 5 minutes before slicing. Chop cilantro coarsely. Top rice with sliced chicken and pan sauce; sprinkle with cilantro. Serve.
Amount per ¼ recipe serving: Calories 470, Total Fat 9g, Sat Fat 3g, Trans Fat 0g, Chol 95mg, Sodium 660mg, Total Carb 52g, Fiber 5g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 39g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%