Coconut and Chicken Sausage Skillet with Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant one-pan breakfast skillet combining Whole30 chicken sausage, fresh spinach, and a touch of creamy coconut milk. This American-inspired recipe (whole30), ready in about 20 minutes, combines fresh spinach leaves, coconut milk (full fat), olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 3 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 10 ounces sliced chicken sausage and cook for 5-6 minutes, stirring occasionally, until golden brown and heated through.
  2. Step 2: Add 2 minced garlic cloves and 1/2 teaspoon ground turmeric to the skillet. Stir and cook for 1 minute until fragrant.
  3. Step 3: Stir in 4 cups fresh spinach leaves and cook for 2-3 minutes until wilted.
  4. Step 4: Pour in 1/4 cup full-fat coconut milk, then season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red chili flakes if using. Cook for another 2 minutes until the coconut milk is warmed and slightly thickened, coating the sausage and spinach.
  5. Step 5: Remove from heat and serve warm.

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