Lime Coconut Chicken (Print-Friendly Version)
# What You'll Need:
→ Main Components
01 -
A quarter cup of flour, plain
02 -
2 pounds of chicken breasts, no bones, no skin—about four pieces
03 -
Cilantro, chopped, 1/4 cup for mixing and a bit more to toss on before serving
→ Cooking Fats
04 -
2 tablespoons coconut oil
05 -
1 tablespoon olive oil
→ Aromatics & Seasonings
06 -
1 clove garlic, finely chopped
07 -
Grab salt and pepper, whatever amount you like
08 -
Chopped green onion, one, for extra flavor on top
→ Sauce
09 -
Creamy coconut milk, 1 cup
10 -
2/3 cup of chicken broth
11 -
A tablespoon of coconut or brown sugar
12 -
Juice from two limes, save some for the end
# Step-by-Step Directions:
01 -
Drizzle over the leftover lime juice once it comes out hot. Sprinkle with green onions and more cilantro. A pinch of salt or pepper if you’re into that, then dig in.
02 -
Take the pan off the burner. Carefully pour the liquid sauce mix on the chicken. Pop the whole pan in your hot oven for around 10-15 minutes. Pull it out when your chicken is cooked through and hits 165°F inside.
03 -
While chicken cooks, grab a bowl. Pour in coconut milk, squeeze in juice from just one lime, add sugar and broth. Whisk till it’s all even.
04 -
When the chicken has a nice color, stir in your garlic. Give it about half a minute, just enough so your kitchen starts to smell awesome.
05 -
Cilantro and flour go in a bowl together. Roll your chicken pieces in the mix till they’re nicely dusted. Sear both sides in the hot pan till golden, 3–4 minutes each side.
06 -
Start by heating your oven to 375°F (190°C). Put your oven-safe skillet on medium. Add the olive and coconut oil in there and swirl so they blend together.
# Helpful Notes:
01 -
You can sub arrowroot for flour to skip gluten. Want Whole30? Drop the sugar too.
02 -
Slice your chicken breasts in half horizontally if you want more, thinner pieces to go around.
03 -
Cooking time changes depending how thick your chicken is. Double-check with a thermometer for 165°F inside.