Coconut Lime Chicken
Recipe from Two Peas and Their Pod
Tender, juicy chicken pieces covered in a creamy coconut lime sauce with ginger, garlic, and fresh herbs. You can have this delicious meal on the dinner table in under 30 minutes!
Servings: 4
Calories: 268kcal
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch cubes
- Kosher salt and black pepper
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 13.5 oz can full fat coconut milk
- 1/3 cup chicken broth
- 1/2 teaspoon lime zest
- 2 tablespoons fresh lime juice lime juice
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped basil
- Rice, for serving (can use cauliflower rice or quinoa)
- Lime wedges, for serving
Instructions
- In a large deep skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken in a single layer, don’t overcrowd the pan. If you need to cook it in two batches, that is fine. Season the chicken with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, or until the chicken pieces are cooked through. Transfer cooked chicken, with juices, to a plate. Set aside.
- Add the onion and cook for 4 minutes, stirring occasionally. Stir in the ginger and garlic and cook for 1 minute.
- Add the coconut milk, broth, lime zest, lime juice, and crushed red pepper flakes. Reduce the heat to medium and let the sauce simmer for 5 minutes.
- Add the chicken back to the pan. Stir in the cilantro and basil. Taste and season with salt and pepper, if necessary.
- Serve warm with rice and lime wedges.
Notes
Store leftovers in the fridge for up to 4 days.
Nutrition
Calories: 268kcal | Carbohydrates: 2g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 456mg | Potassium: 674mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg