Coconut Lime Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 chicken breasts (roughly 2 pounds total), boneless and skinless
02 -
1/4 cup chopped cilantro, plus extra to garnish
03 -
1 tablespoon brown sugar, or swap it for coconut sugar if you'd like
04 -
2 limes
05 -
1 garlic clove, finely chopped
06 -
2/3 cup chicken stock
07 -
1 cup creamy coconut milk
08 -
2 tablespoons coconut oil
09 -
1 tablespoon olive oil
10 -
1/4 cup all-purpose flour
11 -
Salt and pepper to taste
12 -
1 green onion, finely chopped for garnishing
# Instructions:
01 -
Set your oven to 375°F (190°C) and let it preheat.
02 -
In a skillet or Dutch oven that's oven-friendly, warm both the olive oil and coconut oil over medium heat.
03 -
Mix the flour and cilantro in a dish. Coat the chicken breasts with this mixture. Once coated, place the chicken in the heated skillet and cook each side for about 3–4 minutes until it gets a bit golden. Stir in the garlic and keep cooking for another 30 seconds.
04 -
As the chicken cooks, stir together the coconut milk, stock, sugar, and juice from one lime in a small bowl.
05 -
Take the skillet off the burner and pour the coconut sauce over the chicken. Then move the skillet to the oven and leave it to bake for 10–15 minutes, until the chicken hits 165°F (74°C) inside.
06 -
Take the dish out of the oven. Drizzle over the second lime's juice, then sprinkle the top with more cilantro, green onion, salt, and pepper. Serve and enjoy!
# Notes:
01 -
If your chicken breasts are thicker, they might need more time to cook.
02 -
To stretch this meal further, slice each chicken breast in half lengthwise to serve 8 pieces.
03 -
For gluten-free or Paleo swaps, use arrowroot instead of flour.
04 -
To make this Whole30-friendly, skip the sugar and use arrowroot in place of flour.