Candida · Recipes

Easy Coconut Chicken & Spinach

Coconut Chicken & Spinach

Coconut is a wonderful ingredient in yeast-free cooking. You can find so much information about the health benefits of using coconut and coconut oil. It has anti-fungal properties which are great for fighting candida in the body. As I am adapting to a new yeast-free lifestyle, I am incorporating more yeast fighting foods into my dishes. Coconut and garlic have become my new best friends, and the recipe I am going to share has both! Candida doesn’t stand a chance!

Coconut Chicken & Spinach

2 Large Chicken Breast, cut into squares
2-4 Cloves Garlic
1 Large Onion
3 tbsp Coconut Oil
6 cups Organic Baby Spinach
3/4 cup Coconut Milk
Salt & Pepper
Toasted Nuts/Seeds (optional)

Add coconut milk and spinach to a pot on low heat. Cover and simmer, stirring occasionally until spinach is wilted.

Meanwhile, heat coconut oil in a large pan over medium-high heat. Add onions, garlic, and chicken and cook until onions have become softened and chicken is thoroughly cooked through.

Add the chicken and onions to the pot with the coconut milk and spinach. Stir together, add salt and pepper to taste, and serve.

If you want to add some texture to this dish, garnish with toasted nuts or seeds. Bulk it up by serving over basmati or jasmine rice.

Simple as that! Let me know what you guys think!

3 thoughts on “Easy Coconut Chicken & Spinach

  1. The recipe sounds great! What if you cook it in the coconut milk from the beginning? Also, for those concerned about candida, rice is not good for it, but buckwheat makes a great substitute. I will definitely try this recipe!

    1. Thank you! I don’t see why you couldn’t cook it all together. Please let me know if you make it that way. And thank you for suggesting buckwheat, I will have to try that too!

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