Coconut Lime Chicken Dish (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts or thighs
02 -
1 tablespoon olive oil or coconut oil
03 -
1 teaspoon salt
04 -
½ teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon ground cumin
07 -
½ teaspoon paprika
08 -
½ teaspoon chili flakes (optional)
09 -
1 small onion, finely chopped
10 -
3 cloves garlic, minced
11 -
1 cup canned full-fat coconut milk
12 -
½ cup chicken broth
13 -
2 tablespoons fresh lime juice
14 -
1 teaspoon lime zest
15 -
1 tablespoon soy sauce or coconut aminos
16 -
1 teaspoon honey or maple syrup (optional)
17 -
2 tablespoons fresh cilantro, chopped
# Instructions:
01 -
Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, cumin, paprika, and chili flakes.
02 -
Heat olive oil or coconut oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes on each side until golden brown. Remove and set aside.
03 -
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
04 -
Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the coconut milk, lime juice, lime zest, soy sauce, and honey or maple syrup (if using). Let the sauce simmer over medium-low heat for about 5 minutes.
05 -
Return the seared chicken to the skillet, spooning some sauce over the top. Cover and simmer for 8-10 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
06 -
Sprinkle with freshly chopped cilantro and serve warm with rice, quinoa, or vegetables.
# Notes:
01 -
For best results, use full-fat coconut milk for creaminess.