Quick Recipe: Indian-inspired Paleo Coconut Chicken

I was going to share a makeup tutorial/update with you today, but I partially don’t have time to do the editing, and also… I just made myself lunch and you guys: I am a good cook. If I do say so myself. Haha! And this was so good, I just had to share. So forgive the iPhone picture; I wasn’t planning on blogging my lunch today.IMG_7190

I finally finished up looking through all of my cookbooks for Paleo-friendly recipes (or recipes that can be easily made Paleo), and the one I ended on was Indian food. So today when I got home from Bible study, of course… I wanted Indian food. Plus, I’ve had a butternut squash in my fridge for a week now that I’ve been needing to use, so I wanted to try that with something. And, being too lazy to look through and find an actual recipe, I figured why not just wing it and hope it works?

Thankfully, it did! This dish has the creaminess of coconut milk, the richness of butternut squash, the delightful tanginess of lime, and the refreshing whiff of tomatoes, plus just a little spice to keep things fun. Please note, I did just dash everything into the dish with no regard for how much was going in, so all of the measurements are approximate. Adjust to your own personal preferences. And, of course, it’s for one person so if you want to feed more people, just up the ingredients a little. Enjoy!

Coconut Chicken with Lime, Tomatoes, and Butternut Squash
Serves one.


  • One chicken breast (or thigh, or tenderloin, or whatever piece of chicken you prefer)
  • 1/4 butternut squash, peeled and chopped into chunks
  • 1/2 can of coconut milk (approx. 1 cup)
  • 2tbsp clarified butter or ghee
  • 1/2 tbsp of cinnamon
  • 1/4tsp nutmeg
  • 1 tsp parsley
  • Dash of crushed red pepper, to taste
  • Salt, to taste
  • 1 lime, sliced
  • 1/2 tomato, cut into chunks


  • Combine the chicken, coconut milk, clarified butter, cinnamon, nutmeg, salt, and red pepper in a frying pan and allow the coconut milk to come to a boil. Cook, stirring occasionally, until the chicken is about halfway done.
  • Add the butternut squash (pumpkin would also be good!), and cook 5-7 minutes, until the squash is tender and the chicken is cooked through.
  • Remove to a plate, taste, and add more salt if necessary. Garnish with the tomatoes and lime (and be sure to squeeze the lime all over the place.)
  • Eat with relish.

The lime and fresh tomatoes might sound a little weird to some people, but trust me: the tartness of the lime is AMAZING against the creamy-sweetness of the squash and coconut, and the tomatoes add a really nice refreshing flavor to the heavier tone of the squash.

Guys, I love eating paleo. I cook so much more deliciously, and it’s indescribably good to eat AND good for me? This is the epitome of guilt-free eating. I will say this over and over again: I highly encourage you — if you are seeking a change in the way you eat– to read up and research and DO the Whole 30. If you’re happy where you are, that’s great! But if you want to nourish your body and know you want a change, this is the way to do it.

Happy Thursday!


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