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5 from 1 vote

Coconut Mushroom Chicken

Coconut Mushroom Chicken is the perfect weeknight dinner. This simple mushroom chicken dish is Whole30, paleo, GAPS and SCD friendly. Perfect for those cold fall nights. It goes great with cauliflower rice or broccoli rice. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 398kcal

Ingredients

  • 1 cup full fat coconut milk
  • 1 package pre-cut cremini mushrooms Or, other mushroom of choice. Mine was 454grams
  • 12 lime leaves
  • 2/3 cup chopped green onion or sub 1 small white onion, chopped
  • 1/4 cup chopped lemon grass
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 6 chicken thighs from free-run chickens

Instructions

  • Preheat your oven to 350F
  • Add all the ingredients to a glass or metal baking dish and mix well
  • Cover the pan with tinfoil
  • Place in the oven and bake for 50 minutes
  • Remove the tinfoil and bake for an additional 10-15 minutes
  • Serve and enjoy!

Notes

This delicious chicken can be served over whatever fits you diet - pasta, zoodles, cauli rice, etc.

Nutrition

Calories: 398kcal | Carbohydrates: 3g | Protein: 25g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 506mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 3mg