Coconut Lime Chicken

This coconut Lime Chicken recipe is delicious! Feel free to swap out the chicken thighs for chicken breast!

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Inspired by: The Whole Cook

Prep Time: 5 Min
Cook Time: 20 Min
Total Time: 25 Min

Ingredients:

• 1.5 pounds / 675 grams chicken thighs

• 2 tbsp coconut oil

• ¼ cup chicken stock

• ¼ cup lime juice

• 1 ½ cup canned coconut milk (stir it up so there is no separation between coconut milk and coconut cream)

• 1 tbsp minced garlic

• ½ tsp salt

• ½ tsp pepper

• ⅛ cup fresh chopped cilantro

  
  Instructions:

1. Add the coconut oil to a large skillet and heat on medium high heat.

2. Unless your chicken thighs are already fairly thin slice them horizontally. This will allow them to cook quicker.

3. Add your chicken thighs to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.

4. Remove chicken from the skillet and set aside on a plate. Lower heat to medium.

5. Add chicken stock, lime juice, coconut milk, minced garlic, ½ tsp salt, and ½ tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.

6. Add the chicken back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.

7. Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!

8. Serve with rice or cauliflower rice to soak up the sauce!

Whole recipe serving breakdown:

19 servings protein
0 servings carb
6 servings fat
0 servings veggies