Addison Bounds’ Creamy Coconut Walnut Chicken

To a blender, add ½ cup of California walnuts, 1 can of coconut cream, ¼ of honey, ¼ cup of lime juice, pinch of salt and pepper, paprika, curry powder (or chili powder) and garlic powder. Blend until a smooth, thick sauce has been formed. Add more California walnuts to thicken the sauce if necessary. 

Season the chicken breast with salt, pepper, paprika and garlic powder. Add 1 tbsp of olive oil to a pan at medium heat and allow to heat up. Once the olive oil has heated up, add in your chicken to the pan and cook until the chicken comes to 165 °F. Remove the chicken and add 1 medium chopped onion to the hot pan. Allow the onion to cook down and become translucent.  

Add blended coconut walnut sauce mixture and chicken into the pan with the onions and bring heat down to a simmer. Top the dish with California walnut pieces and halves for an extra crunch, sundried tomatoes and spinach.  

Serve over rice for the perfect elevated weekday dinner.

To see the recipe video click here.