- 1 (14 ounce) can coconut milk
- 6 cups trimmed green beans
- 2 teaspoons vegetable oil
- 3 large skinless, boneless chicken breast halves, cut into chunks
- 1 onion, chopped
- 3 tablespoons coconut butter (optional)
- 3 tablespoons almond butter (optional)
- Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
- Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
- Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
- Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.