Creamy Coconut Lime Chicken (Print Version)
# Ingredients:
→ Chicken and Coating
01 -
2 lb boneless skinless chicken breasts
02 -
¼ cup all purpose flour
03 -
¼ cup cilantro, chopped
→ Cooking Oils
04 -
2 tablespoons coconut oil
05 -
1 tablespoon olive oil
→ Sauce and Seasonings
06 -
1 garlic clove, minced
07 -
1 cup coconut milk
08 -
⅔ cup chicken broth
09 -
1 tablespoon brown sugar (or coconut sugar)
10 -
2 limes, juiced
11 -
Salt to taste
12 -
Pepper to taste
→ Garnishes
13 -
1 green onion, chopped
14 -
Extra chopped cilantro
# Instructions:
01 -
Preheat oven to 375°F.
02 -
Heat a large oven-safe skillet or dutch oven over medium heat. Add coconut oil and olive oil.
03 -
Combine flour and cilantro in a bowl. Dip each chicken breast into the mixture until coated, then place into the hot skillet.
04 -
Pan-sear the chicken for 3-4 minutes per side, or until slightly browned. Add minced garlic and cook for 30 seconds.
05 -
Mix coconut milk, chicken broth, brown sugar, and juice from 1 lime in a bowl.
06 -
Remove skillet from heat. Pour coconut milk mixture over the chicken.
07 -
Place skillet into the oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
08 -
Remove skillet from the oven. Drizzle the remaining lime juice over the chicken, then sprinkle with salt, pepper, extra chopped cilantro, and green onions.
# Notes:
01 -
Cook times may vary depending on the thickness of the chicken.
02 -
To serve more, halve the chicken breasts lengthwise to yield 8 portions.
03 -
Use arrowroot starch instead of flour for a gluten-free or Paleo option.
04 -
To make this compatible with Whole30, use arrowroot starch and omit the sugar.