Coconut Lime Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 limes
02 -
1 cup coconut milk
03 -
1 green onion, chopped for topping
04 -
1 garlic clove, finely chopped
05 -
1/4 cup chopped cilantro, plus extra for decoration
06 -
2 tablespoons coconut oil
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1/4 cup all-purpose flour
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1 tablespoon olive oil
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2/3 cup chicken broth
10 -
Salt and pepper, season as you like
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1 tablespoon brown sugar (or swap for coconut sugar)
12 -
2 lb chicken breasts, without bones or skin (around 4 pieces)
# Instructions:
01 -
Set your oven to 375°F (190°C) and let it warm up.
02 -
Warm an oven-friendly skillet or a Dutch oven over medium heat. Pour in the coconut oil and olive oil.
03 -
Mix the flour and cilantro in a bowl. Cover each chicken piece in this mix, then place into the skillet. Let the chicken cook for about 3–4 minutes on each side until golden. Add minced garlic last, letting it cook briefly for 30 seconds.
04 -
As the chicken cooks, stir the coconut milk, chicken broth, sugar, and juice from one lime together in a separate bowl.
05 -
Take the skillet off the heat. Pour the coconut mixture all over the chicken. Move the skillet into the oven and bake for about 10–15 minutes, or until the chicken hits 165°F (74°C) when checked inside.
06 -
Bring the skillet back from the oven. Squeeze in the juice of the second lime. Add chopped green onions, more cilantro, and a bit of salt and pepper before serving.
# Notes:
01 -
Cook times depend on how thick your chicken breasts are.
02 -
To stretch servings, slice each chicken breast lengthwise into two portions.
03 -
For a dietary-friendly option, replace the flour with arrowroot starch.
04 -
To make this dish Paleo or Whole30, swap the flour for arrowroot starch and skip the sugar.