This post is sponsored by Draper Valley Farms. As always, all opinions, recipes, and photos are my own.
This tasty Thai Coconut Chicken recipe is healthy, easy to make, and full of flavor. Perfect to make for a special dinner with a loved one, or for any busy weeknight family meal!
I have an AMAZING healthy, easy, delicious chicken dinner recipe for you all today!
But first: a winter’s tale…
A Short Long Winter’s Tale
This is a photo of my street on the 5th Snow Day of the school year. It’s a beautiful, almost storybook winter scene, isn’t it? So peaceful! Ahh but the stories behind snow days are many and often require being told with (lots of) wine by a warm fire.
We’re currently on Snow Day #I-Lost-Track in Portland, Oregon (I think it’s Snow Day #4 this week, #7 this school year). Trapped on a steep hill with almost a foot of snow (unheard of for our area!) that is very s-l-o-w-l-y melting and revealing a thick sheet of black ice underneath.
With children home and both my husband and I working from home.
As the snow slowly melts, so too, I fear, does my sanity.
Fellow parents: please tell me you feel the same when there are way too many snow days in a row! Life sort of stops, the days all intermingle, and you know you should take a shower but really: why bother?
Luckily, I know it won’t last, so I try to make the most of this family time while I can.
And we have shelter, warm blankets, a fireplace, wine, and food. Loads and loads of tasty food. Counting our blessings.
Here’s one of my current favorite dishes that is a fantastic way to warm up.
Healthy AND Hearty
This time of year is so interesting in terms of tastebud needs and wants. It’s a new year, a fresh start – so we lean toward healthy foods with wholesome ingredients. Yet, we’re also looking to Valentine’s Day, a day that historically involves indulgence and sweets.
I believe this dish meets you and your loved ones in the middle: it’s healthy and wholesome, but also makes for a lovely romantic dinner for two that you can serve on Valentine’s Day.
Ranger: The Free Range Chicken
The best meals start with the freshest ingredients, right?
I use a Draper Valley Farms® Chicken – specifically, Ranger the Free Range Chicken® – for this recipe. We’re pretty big on using local, free range poultry up here in the Pacific Northwest, and Ranger the Free Range Chicken® satisfies both of those checkboxes.
Draper Valley Farms has farms throughout Oregon and Washington, and their Ranger the Free Range Chicken® is raised exactly the way the name implies, Free Range. Draper Valley Farms lets Ranger® Chickens, be chickens. Check out their website to find out more: http://www.drapervalleyfarms.com/our-practices.
Thai Coconut Chicken
Here’s what I love most about this dish:
- You cook everything for the main dish in one pan. Less mess, less clean-up afterward!
- You can make this as mild or as spicy as you prefer.
- It takes just about 30 minutes to make from start to finish.
- You feel as if you are eating an indulgent, expensive meal, yet it’s healthy and inexpensive to make at home.
- It freezes well. You can easily double the recipe and freeze half to enjoy later!
Yummy Side Dish Serving Ideas
I serve this Thai Coconut Chicken with brown rice, but you can also easily serve it with:
- quinoa, farro, or frekeh
- rice noodles, for more of an Asian bowl meal
- use double the amount of coconut milk and lime juice, and prepare it in a large stockpot to enjoy this as a soup!
Now, this Thai Coconut Chicken recipe has ginger and lime, but it is totally MILD. If you want some heat in this dish, you can add a little red Thai paste (start with just a 1/2 teaspoon then add more if you want) or add a few chili peppers.
Thai Coconut Chicken Recipe
- 2 Tablespoons olive oil + 1 Tablespoon olive oil
- One package of Draper Valley Farms Ranger® the Free Range Chicken skinless boneless breasts (two large chicken breasts)
- 1 clove garlic minced
- 1 Tablespoon of minced ginger
- 1 medium red pepper sliced
- 1 14.5- oz can coconut milk
- 2 Tablespoons lime juice
- 7-10 medium basil leaves roughly chopped
- 2 Tablespoons cilantro leaves chopped
- salt and pepper to taste
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Salt & pepper chicken on each side, then sauté just until cooked, about 5-7 minutes on each side. (See notes)
- Lower heat to low-medium and transfer chicken to a plate when cooked.
- Add 1 tablespoon olive oil to skillet, then add red peppers and sauté until slightly softened, about 2-3 minutes, stirring throughout. Add the garlic and ginger, stir for another minute.
- Slowly add coconut milk and lime juice. Stir, and bring to a low boil.
- Return chicken to the pan and finish with most of the freshly chopped basil and cilantro (leave some for garnish!).
Thanks to Draper Valley Farms and Ranger the Free Range Chicken® for sponsoring this post. As always, all opinions, recipes, and photos are my own. I only share products I truly love and I think you will all honestly taste the difference using this chicken in your cooking! I know I do!