Chicken Coconut Stir Fry

Serves 4


  • 4 chicken breasts
  • 2 cup kale
  • 1 can coconut milk
  • 1/2 inch ginger
  • 1red onion
  • 1 red pepper
  • sea salt and pepper to taste
  • 1 tbs. coconut oil

Preheat oven to 350 degrees F. Put chicken in oven and cook for 20 minutes (flip at 10); make sure there is no longer any pink. Melt coconut oil in a pan. Sauté ginger and onions until onions are turning translucent. Add red pepper and sauté for a few minutes before adding both the kale and coconut milk. Season with salt and pepper. Once chicken is cooked add to the coconut vegetable milk, mix for a couple minutes. Take off heat, let cook and serve.


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