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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 Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
servings
Calories:
398
kcal
Author:
Dr. Erin Carter
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:
398
kcal
|
Carbohydrates:
3
g
|
Protein:
25
g
|
Fat:
32
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
142
mg
|
Sodium:
506
mg
|
Potassium:
433
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
225
IU
|
Vitamin C:
3
mg
|
Calcium:
29
mg
|
Iron:
3
mg