Description
Creamy Coconut Lime Chicken is a flavorful main course featuring tender chicken breasts marinated in ginger, garlic, coconut oil, and spices, cooked until golden, then finished in a luscious coconut lime sauce with fresh cilantro and jalapenos for a tropical touch. This quick and easy recipe makes a perfect weeknight dinner, bursting with fresh and bold flavors.
Ingredients
Units
Scale
Main Ingredients
- 1 1/2 lbs. chicken breasts
- Sea salt, to taste
- Ground black pepper, to taste
- 1-inch knob ginger, grated
- 4 garlic cloves, minced or pressed
- 2 tsps dried chili flakes or red pepper flakes
- 4 Tbsps unrefined organic coconut oil, melted, divided
Sauce
- 1 sweet onion, finely diced
- 2 fresh limes, juiced
- 1/4 cup chicken bone broth
- 1 x 14.5oz can unsweetened coconut milk
To Serve
- 1 bunch fresh cilantro, chopped
- Freshly chopped jalapeno (optional)
- Fresh lime wedges
Instructions
- Prepare the Chicken: Pound the chicken breasts using a meat mallet to ensure even thickness, focusing on the thicker parts but avoiding bruising the edges. This helps the chicken cook evenly and remain juicy.
- Season and Marinate: Place the chicken in a shallow dish or plate. Sprinkle both sides with sea salt and pepper, then add the grated ginger, minced garlic, dried chili flakes, and 2 tablespoons of melted coconut oil. Rub the seasonings thoroughly into all sides of the chicken. Allow the chicken to marinate for 10 minutes at room temperature or up to an hour in the refrigerator.
- Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken breasts and cook for about 4 minutes per side, or until the chicken is golden brown and fully cooked through. Remove the chicken to a plate and cover to keep warm.
- Prepare the Sauce: In the same skillet, add the remaining 2 tablespoons coconut oil and sauté the finely diced onion for 4-5 minutes until softened. Add the lime juice and chicken bone broth to deglaze the skillet, scraping up any browned bits from the bottom. Pour in the unsweetened coconut milk and stir to combine.
- Simmer the Sauce: Lower the heat and simmer the sauce for 5-7 minutes until slightly thickened and creamy, stirring occasionally.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning creamy sauce over the top. Allow the chicken to simmer on low heat in the sauce for another 4-5 minutes to rewarm and absorb flavors.
- Garnish and Serve: Garnish the dish with freshly chopped cilantro, jalapeno slices, and extra lime wedges. Serve hot and enjoy!
Notes
- If your chicken breasts are very thick, slice them in half horizontally before pounding to ensure even cooking.
- Adjust chili flakes according to your spice preference.
- Chicken thigh fillets can be substituted for breasts for extra juiciness.
- For a dairy-free and Paleo meal, ensure your coconut milk and bone broth are compliant.
- Serve with steamed rice, cauliflower rice, or sautéed greens for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 410mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 100mg
