Dinner

Coconut Curry Chicken Thighs is for Dinner.

Coconut Curry Chicken Thighs takes several minutes to prepare.

Coconut Curry Chicken Thighs takes several minutes to cook.

Coconut Curry Chicken Thighs makes 2 servings.

The ingredients for Coconut Curry Chicken Thighs are:

1 TBSP coconut oil
2 boneless, skinless chicken thighs
1/2 10oz bag frozen mixed veggies
1/2 cup coconut milk
1 TBSP Curry powder (give or take depending on your preference)
Salt and Pepper to taste

Here is how you make Coconut Curry Chicken Thighs:

1. Heat pan and add coconut oil. 2. Once oil is melted and hot add chicken thighs3. Season thighs with salt and pepper then cover and cook about 15 minutes or until done.4. Remove chicken from pan and return pan to heat5. Add frozen veggies. Cover and cook until warm.6. Add coconut milk and curry powder, mix well to combine. 7. chop chicken to bite size pieces and return to pan.8. Bring mixture to a boil then reduce heat and let simmer until the sauce thickens a little. 9. Add salt and pepper to taste and enjoy!Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user MRSL519.

The nutritional information for Coconut Curry Chicken Thighs is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 216.4

• Total Fat: 11.6 g
• Cholesterol: 57.3 mg
• Sodium: 101.7 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 3.9 g
• Protein: 16.6 g

The dietary needs meet for Coconut Curry Chicken Thighs is Gluten Free