Creamy Coconut Lime Chicken


  • 2 lb. boneless skinless chicken breasts about 4 total chicken breasts
  • ¼ cup all purpose flour
  • ¼ cup cilantro chopped, plus more for topping
  • 2 tablespoon coconut oil
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 1 cup coconut milk
  • ⅔ cup chicken broth
  • 1 tablespoon brown sugar or sub coconut sugar
  • 2 limes
  • 1 green onion chopped, for garnish
  • salt and pepper to taste


  • Preheat oven to 375°.
  • Heat a large, oven-safe skillet or dutch oven over medium heat, then add the coconut oil and olive oil.
  • Combine the flour and cilantro in a bowl, then dip each chicken breast into the mixture until coated, placing it directly into the hot skillet. Pan-sear the chicken for 3-4 minutes per side, or until slightly browned. Once the chicken is almost done, add the minced garlic and let it cook down for 30 seconds or so.
  • While the chicken is searing, mix the coconut milk, broth, sugar, and juice from 1 lime in a bowl.
  • Remove skillet from the heat, then pour the coconut milk mixture over top of the chicken. Place the skillet into the oven and bake the chicken for 10-15 minutes, or until the chicken reaches an in
    Creamy Coconut Lime Chicken

    ternal temperature of 165°.
  • Remove skillet from the oven, and drizzle the remaining lime juice (juice from 1 lime) over the chicken. Sprinkle everything with salt, pepper, extra chopped cilantro and chopped green onions and enjoy!

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