Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews Recipe

Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews Recipe
10 Ingredients
  • 1 (15-ounce) can lite coconut milk
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 2 boneless skinless chicken breasts (about 12 ounces total)
  • Kosher salt and freshly ground pepper
  • 5 ounces string beans, trimmed
  • 1/2 bunch asparagus, woody stems removed, peeled, halved crosswise
  • 4 teaspoons soy sauce
  • 2 teaspoons rice wine or brown rice vinegar
  • 1 small head napa (or savoy) cabbage, leaves shredded or sliced
  • 1/4 cup roasted cashews, roughly chopped
Nutrition
683
34% daily value
2 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free
     

Fat

47% 31

Saturated

72% 14

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

8% 25

Carbs (net)

- 18

Fiber

27% 7

Sugars

- 10

Sugars, added

- 0

Protein

144% 72

Cholesterol

66% 199

Sodium

82% 1968

Calcium

11% 108

Magnesium

45% 189

Potassium

35% 1653

Iron

28% 5

Zinc

35% 4

Phosphorus

119% 830

Vitamin A

12% 105

Vitamin C

40% 36

Thiamin (B1)

44% 1

Riboflavin (B2)

56% 1

Niacin (B3)

184% 30

Vitamin B6

201% 3

Folate equivalent (total)

37% 147

Folate (food)

- 147

Folic acid

- 0

Vitamin B12

29% 1

Vitamin D

18% 3

Vitamin E

18% 3

Vitamin K

82% 99

Sugar alcohols

- 0

Water

- 517
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