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Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min
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5 from 1 vote

Steamed Sweet Chilli Chicken

This steamed sweet chilli chicken with carrot, squash, and coconut mash is a delightful and healthy Paleo dinner. The homemade sweet chilli glaze adds a bold flavour to the tender chicken, while the creamy vegetable mash complements the dish perfectly.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Paleo
Keyword: coconut mash, healthy chicken dinner, Paleo chicken recipe, Steamed sweet chilli chicken, sweet chilli glaze
Servings: 2 people
Calories: 350kcal
Cost: $15

Equipment

  • Two-tiered steamer
  • Mortar and pestle
  • Saucepan

Ingredients

For the Chicken

  • 2 chicken breasts
  • 2-3 red chillies finely chopped and deseeded
  • A chunk of fresh ginger grated
  • 1 tbsp coconut aminos
  • 1 tsp honey
  • Juice of 1 lime

For the Mash:

  • 2 cups butternut squash diced
  • 6-8 medium-sized carrots chopped
  • ½ can full-fat coconut milk
  • Handful of desiccated coconut optional
  • Salt and pepper to taste

Instructions

Preparing the Chicken & Vegetables:

  • Set Up the Steamer: Heat water in the base of a two-tiered steamer. Line one of the steamer baskets with a little parchment paper and place the chicken breasts flat. Add the diced squash and carrots to the other basket. Place the vegetables on the first tier of the steamer and the chicken on the second tier. Cover and steam for 10 minutes.
  • Heat the Coconut Milk: While the chicken and vegetables are steaming, place the coconut milk in a saucepan on a separate hob and heat gently.

Making the Sweet Chilli Glaze:

  • Prepare the Glaze: In a mortar and pestle, mash together the chilli and ginger. Muddle in the coconut aminos, honey, and lime juice. Taste and adjust to make it sweeter or spicier, depending on your preference.

Assembling the Dish:

  • Mash the Vegetables: After 10 minutes, remove the vegetable basket from the steamer, leaving the chicken on the lower tier for a further 3-4 minutes. Tip the carrots and squash into a large bowl and mash well before adding the coconut milk. Continue mashing to achieve a creamy consistency, then season with salt and pepper and add the desiccated coconut if using.
  • Finish the Chicken: Check that the chicken breasts are fully cooked through before removing them from the steamer. Glaze them with the sweet chilli mixture.
  • Serve: Divide the mash between two bowls and place the glazed chicken on top. Serve immediately.