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Coconut Almond Cranberry Chicken

(Serves 6 people)

Coconut Chicken


  • 1/2 cup almonds, chopped
  • 1 (15 ounce) can light coconut milk
  • 1/2 cup dried cranberries (I used fruit juice sweetened cranberries from Whole Foods)
  • 4 cups raw spinach leaves, tightly packed when measuring
  • 4 chicken breasts (about 7 ounces each), chopped into bite-sized pieces
  • 1/2 teaspoon finely grated fresh ginger (grate on a microplane for best results)
  • 1/2 teaspoon cinnamon



  1. Combine all ingredients in a large pan and cook until the chicken is fully cooked through. Serve by itself or over brown rice or whole grain pasta.

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