Coconut Yogurt Chicken

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Coconut Yogurt Chicken

Course: Dinner
Keyword: chicken, dairy-free, gluten-free, grain-free, low FODMAP
Calorie: 200-300, Under 250
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 200kcal


  • 1 lb Chicken Breast (sliced into long strips)
  • 3/4 cup Unsweetened Coconut Yogurt
  • 2 tsps Curry Powder
  • Sea Salt & Black Pepper (to taste)
  • 1 tbsp Extra Virgin Olive Oil
  • 6 cups Baby Spinach


  • In a large bowl, combine the chicken with the coconut yogurt, curry powder, and salt and pepper. Place in the fridge to marinate for two hours, or longer.
  • Heat a skillet over medium heat and add the oil. Once hot, add the chicken strips and cook for five to six minutes. Flip the strips over and cook for an additional five to six minutes, until browned slightly.
  • Add the remaining coconut yogurt marinade to the skillet and cook for two to three minutes, until bubbling. Toss in the spinach and stir to combine and cook until wilted, another two minutes.
  • Divide the chicken and spinach onto plates. Serve and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • No Coconut Yogurt

    Use another type of yogurt, such as dairy yogurt.
  • More Flavor

    Add chili flakes.


Serving: 4g | Calories: 200kcal | Carbohydrates: 4g | Protein: 27g | Fat: 8g | Cholesterol: 83mg | Sodium: 96mg | Fiber: 2g | Sugar: 0g | Vitamin A: 4254IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 2mg

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