Today is a very special day.
We’re celebrating Bev and her twin babies that will be making their worldwide debut soon – and we couldn’t be more excited!
Fun fact: I met Bev for the first time a few years ago in Nashville, but didn’t really get to experience her awesomeness until a year later. Then, we bonded over Phillip Phillips on American Idol, and the rest is history.
I am so excited for Bev and her husband and the two little bundles that are on their way! My guess? Their kids will be insanely talented, super crafty, great cooks, and gorgeous. And definitely hilarious. Most definitely hilarious.
Getting together with a bunch of other bloggers for a virtual baby shower is basically the best thing ever. I get to cook a new dish for a friend, celebrate with everyone, and stay in my sweatpants if I want to. And for Bev’s baby shower, I knew I couldn’t do a typical party food. It needed to be something different – fantastic – full of flavor. Just like Bev’s recipes.
So today, I’m bringing Thai Spiced Chicken with Coconut Cream Swiss Chard. I know.
I’m not a big fan of creamed spinach, but I love chard. And after falling completely in love with coconut milk, I knew it was time to try it with some cooked chard and a rockin’ spice mix. This is spicy, but not too spicy – definitely not Thai hot. But you can add more spice if you like it hotter, or tone it down if you want, too.
Make sure to stop by and see all the other recipes for Bev! I now have all of these on my to-make list.
Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer
Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs
Thai Spiced Chicken with Coconut Cream Swiss chard
The spice mix for this dish takes minutes to mix together and you can keep it around for anytime you want a little Thai flavor in your meal. If you like your food even spicier, you can add some extra chili pepper to your actual spice mix or fresh chiles to your dish.
- 1 Tbsp olive oil
- 2 Tbsp sesame seeds
- 2 Tbsp ground coriander
- 1.5 Tbsp onion powder
- 1.5 Tbsp garlic powder
- 1 Tbsp ground dried hot Thai red chili pepper
- 2 tsp salt
- 1 tsp black pepper
- 4 medium boneless, skinless chicken breasts
- 6 cups chopped swiss chard
- 2 Tbsp tomato paste
- 3/4 cup coconut milk
- 1 Tbsp fresh lemon juice
- Place a large skillet over medium heat and add the olive oil.
- In a medium bowl, mix the sesame seeds, coriander, onion powder, garlic powder, dried chili pepper, salt, and pepper together.
- Coat the chicken with the spice mix and put into the skillet. Let the chicken cook 4-5 minutes until browned, then flip and cook another 4-5 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside. (You can also turn the oven on low, around 200-225, to keep the chicken warm while you're cooking the chard.)
- Add the chard to the skillet (you may need to add 1/2 of the chard, let it start to soften, then add the rest if it's too much for your skillet) and cook on medium heat, stirring every few minutes.
- Once the chard has begun to soften and cook down, stir in the tomato paste and 2 tsp of the spice mix. Let the chard cook with the tomato paste and spices for 5 minutes until the chard is cooked and the spices are fragrant. Stir in the coconut milk.
- To serve, add a scoop of the coconut cream swiss chard to a dish and top with a chicken breast. Drizzle a few drops of lemon juice over each dish before serving.