Lime Coconut Chicken (Printable Version)
# What You'll Need:
→ Main Components
01 -
A quarter cup of chopped cilantro, plus more to throw on when you’re done
02 -
About 4 boneless and skinless chicken breasts, or 2 pounds
03 -
A quarter cup of plain flour
→ Cooking Fats
04 -
Two tablespoons coconut oil
05 -
One tablespoon olive oil
→ Aromatics & Seasonings
06 -
Salt or black pepper, go wild with how much
07 -
A clove of garlic, chopped up fine
08 -
One green onion, cut up, for the top
→ Sauce
09 -
Juice from a couple limes, keep it handy
10 -
One cup canned coconut milk, the rich kind
11 -
Two-thirds cup chicken broth
12 -
A tablespoon of brown or coconut sugar
# How to Make It:
01 -
Pour the leftover lime juice over everything once it comes out of the oven. Toss on chopped green onion, sprinkle extra cilantro, dash more salt or pepper if you feel like it, and dig in.
02 -
Turn off the stove and carefully add that sauce all around the chicken. Get it right into your hot oven for about 10 to 15 minutes, or until a meat thermometer says 165°F (74°C).
03 -
While your chicken is working, grab a bowl and toss together coconut milk, chicken stock, sugar, and juice from one lime. Give it a good whisk.
04 -
Once chicken's got some color on both sides, throw in the garlic. Let it cook about half a minute so the smell hits you.
05 -
Stir together flour and chopped cilantro in a bowl. Dip each chicken breast in to cover them all over, then pop them in the hot skillet. Cook for about 3-4 minutes per side so they look golden.
06 -
Crank your oven up to 375°F (190°C). Warm a big oven-ready skillet on the stove over medium. Add coconut oil and olive oil, swirl them together.
# Additional Tips:
01 -
Use arrowroot instead of flour to skip gluten. Pick both arrowroot and no sugar to make it Whole30 friendly.
02 -
If you slice each chicken breast in half sideways, you'll make it go a lot further.
03 -
Thicker chicken takes longer in the oven. Always test that it’s 165°F (74°C) in the middle, just to be safe.