Coconut Lime Chicken Dinner (Print Version)
# Ingredients:
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01 -
4 boneless, skinless chicken breasts or thighs
02 -
1 tablespoon olive oil or coconut oil
03 -
1 teaspoon salt
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0.5 teaspoon ground black pepper
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1 teaspoon garlic powder
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1 teaspoon ground cumin
07 -
0.5 teaspoon paprika
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0.5 teaspoon chili flakes (optional, for heat)
09 -
1 small onion, finely chopped
10 -
3 cloves garlic, minced
11 -
240 ml canned full-fat coconut milk
12 -
120 ml chicken broth
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2 tablespoons fresh lime juice
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1 teaspoon lime zest
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1 tablespoon soy sauce or coconut aminos
16 -
1 teaspoon honey or maple syrup (optional, for balance)
17 -
2 tablespoons fresh cilantro, chopped (for garnish)
# Instructions:
01 -
Pat chicken dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, cumin, paprika, and chili flakes.
02 -
Heat olive oil or coconut oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
03 -
In the same pan, add finely chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
04 -
Pour in chicken broth, scraping up any browned bits from the pan. Stir in coconut milk, lime juice, lime zest, soy sauce or coconut aminos, and honey or maple syrup if using.
05 -
Reduce heat to medium-low and simmer the sauce for 5 minutes to allow flavors to meld.
06 -
Return seared chicken to the skillet, spoon some sauce over each piece. Cover and let simmer for 8–10 minutes, or until internal temperature reaches 75°C.
07 -
Sprinkle with chopped fresh cilantro and serve warm with rice, quinoa, or roasted vegetables.
# Notes:
01 -
Use full-fat coconut milk for the richest flavor and creamiest texture.
02 -
For extra citrus brightness, add additional lime zest just before serving.