Creamy Coconut Lime Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lb boneless, skinless chicken breasts (approximately 4 chicken breasts)
02 -
1/4 cup all-purpose flour
03 -
1/4 cup cilantro, chopped, plus more for garnish
04 -
2 tablespoons coconut oil
05 -
1 tablespoon olive oil
06 -
1 garlic clove, minced
07 -
1 cup coconut milk
08 -
2/3 cup chicken broth
09 -
1 tablespoon brown sugar (or coconut sugar as a substitute)
10 -
2 limes
11 -
1 green onion, chopped, for garnish
12 -
salt and pepper to taste
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
Heat a large, oven-safe skillet or Dutch oven over medium heat and add the coconut oil and olive oil.
03 -
Combine the flour and cilantro in a bowl. Coat each chicken breast in the mixture, then place into the skillet. Pan-sear the chicken for 3–4 minutes per side, or until slightly browned. Add the minced garlic to the skillet and let it cook for 30 seconds.
04 -
While the chicken is searing, mix the coconut milk, chicken broth, sugar, and the juice from one lime in a bowl.
05 -
Remove the skillet from heat. Pour the coconut milk mixture over the chicken. Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
06 -
Remove the skillet from the oven. Drizzle the chicken with the juice of the second lime. Sprinkle with extra chopped cilantro, green onions, salt, and pepper before serving.
# Notes:
01 -
Cook times may vary based on the thickness of the chicken breasts.
02 -
To serve more people, slice the chicken breasts lengthwise to yield 8 portions.
03 -
For a gluten-free or Paleo option, substitute arrowroot starch for flour.
04 -
For a Whole30 option, use arrowroot starch and omit the sugar.