This dish is where coconut milk, with all its flavor, really shines. It’s an easy make for a weekday. Serve it over potatoes, rice, or pasta.
Coconut Lime Chicken
gluten free, dairy free, and no processed sugar
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
Ingredients
2 pounds chicken breats
2 tablespoons coconut oil (or cooking oil of choice)
1 teaspoons kosher salt
1/4 cup chicken stock
1/8 cup lime juice
1 1/2 cups full fat coconut milk
4 garlic cloves
1/4 teaspoon salt
1/4 teaspoon black pepper
Freshly chopped cilantro (garnish)
Instructions
CUT Slice your chicken horizontally into thin cutlets. Add the kosher salt evenly over the surface of the chicken.
BROWN Cook in a skillet with oil on medium high heat. You are looking to brown each side.
COMBINE Remove the chicken from the pan and set aside. Add all the other ingredients to the skillet to create your sauce. Stir and mix in any browned chicken leftover in the pan. Bring to a low boil.
SIMMER Add the chicken back in and simmer on low for 5 minutes.
SERVE Garnish with fresh cilantro and serve with rice, potatoes, or pasta.
Notes
LIME The original recipe calls for 1/4 cup lime juice. I would suggest starting with 1/8 cup and increasing it to taste.
CREDIT Check out this coconut lime chicken by The Whole Cook, for the original recipe. This site is a good reference. You can easily search their content by diet.