Coconut Curry Chicken Skillet

🌶 It’s spicy, it’s tasty and it’s EASY!


👏🏼 This one-pan recipe is the perfect introduction to Thai-inspired flavors and it’s guaranteed to kick up your chicken💥 with a super flavorful coconut curry sauce!


✅ Whole 30 – Paleo – Ketogenic – Dairy Free – Gluten Free




Serving Size: 1/4 entire serving
  • Protein - 30 g
  • Carbs - 13 g
  • Fat - 17 g


  • 1.5 cups can coconut milk, stirred
  • 2 tablespoon curry powder
  • 1 tablespoon chili garlic sauce or sriracha
  • 1 teaspoon turmeric powder
  • 1 teaspoon ginger powder
  • juice of 1 lime
  • 1/2 teaspoon salt
  • 1 pound organic chicken breasts (3 to 4 breasts)
  • 1 tablespoon avocado oil
  • 3 ounces organic spinach leaves (1/2 small bag)
  • 1/2 cup sundried tomatoes, chopped

Cooking Utensils

  • large cast iron or non-stick skillet
  • mixing bowl


1. Curry Sauce: Combine the coconut milk, curry powder, chili garlic sauce, turmeric, ginger powder, lime juice and salt in a bowl. Mix well and set aside.
2. Chicken: Heat avocado oil in a pan over medium-high heat. Add chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1-2 minutes per side.
3. Slowly add the curry sauce to the pan, and mix it with the chicken (ladle over the chicken). Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes. (The curry sauce will be more soup-like and is not thick or heavy).
4. Uncover the pan. Add in the spinach and sun-dried tomatoes.


Rest Day: Serve with cauliflower rice.

Training Day: Serve with quinoa or sprouted basmati rice.

Additional Information

Approximately 325 calories per 5 oz. chicken & 1 cup cauliflower rice (with sauce)

Calories may vary depending on brand of ingredients, substitutions and serving size.

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