Chicken skillet with coconut milk curry

• Gluten free
• Paleo

• Meat

  • 3 Chicken breasts, boneless and skinless

• Produce

  • 3 oz Baby spinach
  • 1 tsp Ginger, ground
  • 1 Lime
  • 1/2 oz Sun dried tomatoes

• Canned Goods

  • 1 13.5 ounce can Coconut milk

• Condiments

  • 1 tbsp Sriracha

• Baking & Spices

  • 2 tbsp Curry powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on savorytooth.com

Description

Directions

• Combine all of the coconut milk curry ingredients together in a bowl. Mix well and set aside.
• Heat olive oil in a pan over medium-high heat. Add chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side.
• Add the coconut milk curry to the pan, and mix it with the chicken. Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
• Uncover the pan. Stir in spinach and sun-dried tomatoes. Serve with rice or noodles.