Coconut Paprika Chicken

I came home hungry but determined to make something delicious out of what was hanging around my kitchen. I eyeballed the measurements (did I mention I was starving) and came up with an absolutely delicious and super easy dinner. Dig in, play with your measurements—you will love this.

Serves 1

1 organic, free-range chicken breast

1 cup coconut milk

1/4 cup white wine

2 T ghee

2 T paprika

3-5 large basil leaves, julienned

1 1/2 cups golden cherry tomatoes, halved

Melt ghee in large frying pan and brown chicken with paprika on both sides. Splash wine over the chicken and cook off for 1 minute. Add coconut milk, tomatoes and basil and sauté on medium heat until chicken is cooked through and the tomatoes have wilted. Salt to taste.

Serve over rice or quinoa and garish with any additional basil.

Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

Kathryn Budig

Yoga Teacher & Best-Selling Author
Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility, humor, and ability to empower her students through her message, "aim true." She is a warrior for self-acceptance, honesty, and helping her students and readers find true balance.
View the class
Kathryn Budig

Related Posts

Sites We Love

Functional Nutrition Webinar

Learn How To Eat Right For Your Brain

Sign up for mbg's FREE Functional Nutrition Webinar hosted by Dr. Mark Hyman

Get Free Access Now Loading next article...
Sign up for mbg's FREE Functional Nutrition Webinar

Your article and new folder have been saved!