Coconut-Poached Chicken with Bok Choy and Mushrooms served with a cucumber sesame salad is SO simple, fast and flavorful.
Coconut-Poached Chicken with Bok Choy and Mushrooms
This one-pan cooking method builds a deeply savory, vegetable-packed broth while also keeping the chicken breasts super tender and juicy. Mushrooms, ginger, and coconut milk go a long way in building flavor without taking much time at all. Although the rice or quinoa is optional, I loved adding it to soak up the wonderful broth. The cucumber sesame salad is the perfect fresh side that compliments the whole dish. For more coconut milk recipes, try my Chicken Curry with Coconut Milk and Salmon Coconut Curry with Spinach and Chickpeas.
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