Servings: 4

1 lb boneless chicken thighs, cut into bite-sized pieces 1 lb boneless chicken thighs, cut into bite-sized pieces
1 Tbl coconut oil 1 Tbl coconut oil
2 Tbl minced ginger, divided 2 Tbl minced ginger, divided
1 sweet potato, cut bite-sized 1 sweet potato, cut bite-sized
2 large carrots, chopped 2 large carrots, chopped
1 can coconut milk 1 can coconut milk
½ head of cauliflower, chopped ½ head of cauliflower, chopped
5 Oz spinach, kale, and/or chard 5 Oz spinach, kale, and/or chard
2 tsp lemon juice 2 tsp lemon juice
Salt Salt
Pepper Pepper

Heat the oil, then add the chicken and half the ginger. Sprinkle with salt and pepper.
Sauté 5 to 10 minutes until cooked through but not dry. Remove to a bowl.
Return pan (with oil and chicken juices) to heat and add sweet potatoes, carrots, the rest of the ginger, coconut milk, and salt and pepper to taste (½ tsp salt). Cover and simmer 5 minutes.
Add cauliflower, stir, cover, and simmer 5 minutes.
Add lemon juice and adjust seasonings.
Add greens and cook 2 to 3 minutes to wilt.
Serve as-is or over rice.

Very simple preparation. Could boost flavor with cilantro, Thai chili paste, etc.  Very simple preparation. Could boost flavor with cilantro, Thai chili paste, etc.