Creamy Lime Coconut Chicken (Print Version)
# Ingredients:
→ Main Components
01 -
1/4 cup chopped fresh cilantro, and a bit more for topping
02 -
2 pounds boneless, skinless chicken breasts (about 4 pieces)
03 -
1/4 cup regular flour
→ Cooking Fats
04 -
1 tablespoon olive oil
05 -
2 tablespoons coconut oil
→ Aromatics & Seasonings
06 -
One green onion, chopped, to sprinkle on top
07 -
Salt or pepper, as much as you like
08 -
1 clove garlic, minced up
→ Sauce
09 -
2 limes, squeeze and set the juice aside
10 -
1 tablespoon brown sugar or coconut sugar
11 -
2/3 cup chicken stock
12 -
1 cup creamy coconut milk
# Instructions:
01 -
Pop your oven on at 375°F (190°C). Place your big skillet (one you can slide in the oven) on medium heat. Add olive oil and coconut oil, then give them a good mix.
02 -
Toss flour and cilantro together in a bowl. Take each chicken breast and coat them evenly in your floury mix. Move them right to the hot pan. Let them get golden, 3 to 4 minutes each side.
03 -
Garlic goes in once the chicken's almost browned. Stir and let it sizzle for about 30 seconds so it smells nice.
04 -
As chicken cooks, grab a bowl and mix coconut milk, chicken stock, brown sugar, and the juice from one lime. Whisk well.
05 -
Take your skillet off the burner. Gently pour your sauce mix over the chicken. Slide the whole thing in your hot oven for 10 to 15 minutes, till a thermometer says the chicken hits 165°F (74°C).
06 -
Once the skillet’s out, pour on the rest of your lime juice. Throw on extra cilantro, chopped green onions, and a bit of salt and pepper if you want, and you’re good to go.
# Notes:
01 -
Swap in arrowroot starch for regular flour if you want gluten-free. Ditch the sugar and use arrowroot for Whole30.
02 -
Cutting the chicken breasts in half down the middle gives you more pieces to serve.
03 -
Chicken cooks faster or slower depending on how thick it is. Always double-check that it’s at 165°F (74°C) inside.