Kevin's Natural Foods

Thai Coconut Chicken & Veggies

Thai Coconut Chicken & VeggiesThis dish showcases the flavorsome Thai Coconut Chicken cleverly paired with tender potatoes, peppers, carrots and spinach. Easily prepared and perfect for anyone trying to expand their palette. A balanced meal has never been so simple and succulent!

Prep Time 10 Minutes
Cook Time 10 Minutes
Serves 3 Servings
This Recipe Uses

Kevin's Thai Coconut Chicken Entrée


1 pkg Kevin’s Natural Foods Thai Coconut Chicken
1/2 pkg spinach
1 large red bell pepper, cut into 2 inch thick strips
1 large carrot, peeled and cut into ½ inch thick coins
1 medium yukon gold potatoes, cut into ½ inch thick medallions
1/2 pkg broccoli florets
1 pkg Riced Cauliflower
Favorite cooking oil
Cilantro for garnish


  • 1

    Dice and cut your veggies as described in the ingredient list.

  • 2

    Heat riced cauliflower according to package directions.

  • 3

    Heat 1 tablespoon of your preferred cooking oil in a large sauté pan over MED-HIGH heat. Add broccoli florets, red bell peppers, carrots, and potatoes. Season with salt and pepper and sauté for 5 minutes.

    Hold back the spinach here so it doesn’t get over cooked. We will add it later!

  • 4

    While vegetables are sautéing, prepare your chicken for cooking by gently massaging the package and separating the chicken into strips. Open the bag and drain the natural broth.

  • 5

    Add chicken to pan with vegetables and sauté for 1-2 minutes on each side, until browned. Add spinach and stir.

  • 6

    Turn heat down to low and add Kevin’s Thai Coconut Chicken sauce packet. Stir to combine sauce with vegetables and chicken.

  • 7

    Plate riced cauliflower, add veggies and chicken and add cilantro garnish.

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