Chicken

• 1 tsp
• 1 tsp
• 1.5 lbs diced
• 1 tsp

Sauce

• 1/2 onion minced
• 3 cloves
• 1/2 tsp kosher
• 1.25 cups canned light
• 1 tsp grated
• 1 tbsp
• 1/4 cup

For Serving

• 1 lb
• 3 cups cooked
• for garnish
• optional for drizzling

Preparation

1. 1

   Season the {chicken breast} with {kosher salt}, {smoked paprika} and {dried oregano}

2. 2

   Mince the {onion} and grate the {fresh ginger}

Cooking

1. 3

   Preheat a large skillet over high heat and spray with oil then brown the {chicken breast} in an even layer, 3-5 minutes

2. 4

   Once browned, remove the chicken, reduce heat and spray with more oil. Add the {onion}, {garlic}, {fresh ginger}, and cook 1 minute, then add the {chicken broth} to deglaze the pan

3. 5

   Simmer about 1 minute then add in the {tomato paste}, {coconut milk}, and {sauce salt}

4. 6

   Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes

5. 7

   Sauté {green beans} in separate pan until tender-crisp

Assembly

1. 8

   Serve the coconut chicken over {jasmine rice}

2. 9

   Add the sautéed {green beans} to the bowl

3. 10

   Garnish with {fresh cilantro} and drizzle with {extra coconut milk}, if desired