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Spicy Chicken Coconut Skillet

Spicy Chicken Coconut Skillet

  • 1.25 lb chicken tenderloins
  • 1 packet taco seasoning
  • 1 cup salsa verde
  • 1/2 c coconut milk (canned)
  • 1/4 c nutritional yeast 
  • avocado oil 
Serve with (optional): rice, cauliflower rice, black beans, corn, cilantro 
  1. Warm up avocado oil in a skillet.
  2. Season chicken tenderloins with 1/2 packet of taco seasoning. Place chicken in skillet and cook until done on both sides. 
  3. Pour in salsa verde, coconut milk, and nutritional yeast.  Mix until well combined and creamy. 
  4. Allow to simmer for 5 minutes or so.
  5. Serve over white rice, cauliflower rice, add in black beans or corn.Top with cilantro or avocado as an option.