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Coconut Lime Chicken

The Coconut Lime Chicken recipe is for anyone who gets tired of eating bland chicken and wants an easy, delicious way to get the flavor gods singing!

This Coconut Lime Chicken recipe is the perfect blend of creamy, rich coconut and the refreshing citrus kick from the lime.

Coconut milk, lime juice and red chili flakes give this stovetop dish a flavor that replicates Thai cuisine.

This versatile dish can be served with a variety of accompaniments, such as rice, quinoa, noodles, cauliflower rice or fresh vegetables, making it a favorite among those who appreciate the fusion of bold and refreshing flavors.

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Coconut Lime Chicken


Description

This Coconut Lime Chicken recipe is for anyone who gets tired of eating bland chicken and wants an easy, delicious way to get the flavor gods singing! Coconut milk, lime juice and red chili flakes give this stovetop dish a flavor that replicates Thai cuisine. Serve with wild rice, quinoa or cauliflower rice and enjoy.


Ingredients

Scale

Instructions

  1. Optional but recommended: Place the chicken breasts between two pieces of parchment paper. Pound the pieces of chicken down until they are even in thickness. You can get creative – a large-headed hammer or bottom of a mason jar even works! This will help the chicken cook evenly and make the chicken more tender. If you’re tight on time, see notes section below.
  2. Sprinkle each side of the chicken with salt and pepper.
  3. Melt half the coconut oil (1 teaspoon) in a large skillet over medium-high heat. Add the chicken breasts and brown each side, approximately 4-5 minutes per side.
  4. Remove the chicken from the skillet and set aside on a plate. (The chicken doesn’t need to be fully cooked yet because you’ll be returning it to the heat.)
  5. Add the other teaspoon of coconut oil, garlic and chopped onion to the same skillet the chicken was cooked in. Sauté for two minutes, stirring so as not to burn. Add the chicken stock, lime juice, cilantro and chili flakes (taste test right before serving to reach the desired heat from the chili flakes). Bring the mixture to a boil and then reduce to a simmer. Let simmer for 5 minutes.
  6. Add the coconut milk, stir and add arrowroot starch. Whisk to combine. Bring to a simmer for another 5 minutes. (You may need to raise the heat to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.)
  7. Add the chicken back into the skillet. Cover and let cook for another 5-10 minutes, until the chicken is cooked thoroughly.
  8. Serve chicken and sauce with wild rice, quiona or cauliflower rice. Top with extra cilantro & pepper flakes, if you like. Enjoy!

Notes

Time saving tip: If your chicken breasts are extra plump, an alternative to pounding is slicing the chicken breast in half horizontally (hamburger style) to make it into an even piece.

We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.

  • Prep Time: 5 min
  • Cook Time: 25 min
  • Category: Recipes
  • Method: 30 Minute Meals

Keywords: Coconut Lime Chicken

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1 Comment

  1. Debbie

    This coconut lime chicken recipe was awesome! Looking forward to eating leftovers this week.


    Reply

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