Creamy Coconut Lime Chicken
A comforting dish that combines tender chicken with a luscious coconut base and bright lime flavors, perfect for weeknights.
Ingredients
For the chicken
- 4 pieces chicken breasts Thighs can be used as an alternative.
- 2 tablespoons avocado oil Coconut oil can be substituted.
- 1 cup coconut milk Use full-fat for best results.
- 1/4 cup chicken broth Use low-sodium if preferred.
- 1/3 cup lime juice About 2 limes.
- to taste seasoning salt and pepper Season at each step.
For the aromatics
- 1 piece shallot Diced.
- 4 cloves garlic Minced.
- 1 tablespoon fresh ginger Grated.
- 1/4 cup fresh cilantro Chopped, plus more for topping.
For serving
- 1 piece lime Sliced for garnishing.
Instructions
Preparation
- Dice the shallot, mince the garlic, and grate the ginger. Gather all ingredients in one place.
Cooking
- Heat the avocado oil (or coconut oil) in a large skillet over medium heat. Add the diced shallot and cook until translucent.
- Stir in the minced garlic and grated ginger, sauté for another minute until aromatic.
- Add the chicken breasts to the skillet, season with salt and pepper, and let brown slightly on one side.
- Once browned, pour in the coconut milk and chicken broth, then add lime juice. Stir gently to coat the chicken.
- Bring to a gentle simmer, cover the skillet, and cook until the chicken is tender and flavors meld.
- Turn off heat and stir in freshly chopped cilantro. Adjust seasoning as needed.
- Serve on plates or a serving dish, garnished with additional cilantro and lime slices.
Notes
This dish pairs well with rice or quinoa and can be refrigerated for up to four days. Reheat gently to maintain moisture.