Thai Coconut Chicken & Veggies

This dish showcases the flavorsome Thai-Style 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!

  • 10 Minute Prep Time
  • 10 Minute Cook Time
  • 3 Servings

What You'll Need

  • 1 pkg Kevin’s Thai-Style 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 microwavable riced cauliflower

  • Favorite cooking oil

  • Cilantro for garnish

Cook It Up!

  • 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 sauteing, 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 saute for 1-2 minutes on each side, until browned. Add spinach and stir.

  • 6

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

  • 7

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