Lemon and Coconut Chicken

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A healthy meal that helps re-fuel your body 


  • Serves 4

  • 500g (1 Large) Sweet Potato

  • 1 tsp coconut oil

  • 1 small onion, diced

  • 2 garlic clove, crushed

  • 400g chicken, diced

  • 1 courgette, diced

  • 200g mushrooms 

  • 1 red pepper, chopped

  • 1/2 fresh green chilli, deseeded and finely chopped

  • 2 x 40g sachet creamed coconut

  • zest and juice of 1/2 lemon

  • small handful of fresh coriander, chopped


  1. Chop potato in chops and boil in boiling water until tender and cooked through.

  2. Heat the oil in a large frying pan over a medium heat. Sauté the diced onions for 5 minutes, until softened. Add the crushed garlic and cook for 1 minute more, then add in the diced chicken and cook for 10 minutes, until lightly browned. Stir in all the chopped vegetables and the green chilli. 

  3. Soften the unopened sachet of creamed coconut in a cup of boiling water until it’s a thick liquid, then open the sachet and pour the contents into the pan along with the lemon zest and juice. Give everything a stir, and if the creamed coconut is still lumpy and thick, mix in a little water. Stir and simmer for 2 minutes, until the sauce is well combined. 

  4. Place the cooked rice on a serving plate and cover with the lemon chicken and vegetables. Garnish with the chopped fresh coriander.