Coconut Lime Chicken Stew
by Tanvi Parikh
Macros
- Total calories
- 349
- Protein
- 53 g
- Carbs
- 8 g
- Fat
- 11 g
- Fiber
- 1 g
- Sugar
- 4 g
- Cholesterol
- 169 mg
- Sodium
- 1171 mg
- Potassium
- 938 mg
- Vitamin A
- 834 IU
- Vitamin C
- 10 mg
- Calcium
- 120 mg
- Iron
- 1 mg
- Vitamin D
- 19 IU
- Vitamin B12
- 1.0 µg
- Magnesium
- 74 mg
- Zinc
- 2 mg
Serves 2
Ingredients
- 1½ tsp Extra Virgin Olive Oil
- ½ White Onion (medium, diced)
- 1 stalk Celery (diced)
- 1 Garlic (clove, minced)
- ½ tsp Celery Salt
- 1½ cup Chicken Broth
- 454 g Chicken Breast (boneless, skinless)
- ⅓ cup Plain Coconut Milk
- 2 tbsp Lime Juice
- 2 stalks Green Onion (thinly sliced)
- 3 tbsp Cilantro (chopped)
Steps
Heat the oil in a pot over medium heat. Add the onion and celery and cook for five to seven minutes to soften. Add the garlic and celery salt, and cook for one more minute.
Add the broth and bring to a boil. Add the chicken, stir, and reduce the heat to medium-low. Cover and cook for 10 to 15 minutes, until cooked through.
Remove the chicken with a slotted spoon and shred it using two forks. Return the shredded chicken to the pot and stir.
Add the coconut milk and lime juice. Cook until warmed through and slightly thickened.
Divide evenly between bowls. Top with green onions and cilantro. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.
- Serving Size: One serving is approximately 1 1/2 cups.