Coconut Lime Chicken
Coconut Lime Chicken is a simple dinner recipe that it quick, easy, and incredibly flavorful. It can be made spicy or more family-friendly and is naturally low carb and gluten free.
Servings: 4 servings
Calories: 354kcal
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
- 2 cups chicken stock
- 1 lime * juiced and zested
- 1 tablespoon onion powder
- 2 tablespoons cilantro leaves * chopped
- 1/2 teaspoon red pepper flakes * optional
- 2/3 cup coconut milk
Instructions
- Preheat your oven to 375°F.
- Season the chicken breasts with salt and pepper.
- In a large, oven proof skillet, heat the olive oil over medium-high heat. Add the chicken and cook about 3-4 minutes per side, until golden brown (you will finish cooking the chicken in the oven).
- Remove the chicken to a plate.
- Using the same pan, add the chicken stock, lime juice, onion powder, cilantro, and red pepper, if using.
- Bring to a gentle boil, until reduced by half.
- Lower the heat and whisk in the coconut milk.
- Add the chicken back into the pan with the sauce and place in the preheated oven. Cook until chicken is cooked through, about 15 minutes.
- Spoon the pan sauce over the chicken and garnish with fresh cilantro and lime slices if desired.
Notes
Tips and Techniques
- Use full fat coconut milk for the best results. Brands that I love are Thai Kitchens and A Taste of Thai.
- Use freshly squeezed lime juice and cilantro for the best results.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
Serving: 1serving | Calories: 354kcal | Carbohydrates: 9g | Protein: 40g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 670mg | Potassium: 873mg | Fiber: 1g | Sugar: 2g | Vitamin A: 139IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg