Coconut Lime Chicken Skillet
A bright and comforting dish that balances zesty lime with creamy coconut, perfect for cozy evenings and simple weeknight dinners.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper sliced
- 1 cup full-fat coconut milk Use canned for best results.
- 2 limes Zest and juice of
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 0.25 cup fresh cilantro, roughly chopped For garnishing.
- 0.25 cup toasted shredded coconut (unsweetened), for garnish
- 1 small jalapeño, seeded and sliced (optional) For added heat.
Instructions
Preparation
- Pat the chicken dry and season both sides with salt, pepper, cumin, and smoked paprika.
Cooking
- Heat coconut oil in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden. Remove to a plate.
- In the same skillet, add the sliced onion and bell pepper. Cook for 4–5 minutes until softened, then add garlic and cook for an additional 30 seconds.
- Pour in the coconut milk, lime zest, and lime juice. Stir, scraping up any browned bits from the pan. Taste and adjust seasoning.
- Return the chicken to the skillet, reduce heat to medium-low, and simmer for 8–10 minutes until cooked through and sauce has slightly thickened.
- Sprinkle chopped cilantro and toasted shredded coconut over the top. Serve over cauliflower rice or a bed of steamed greens.
Notes
Don't overcrowd the pan when browning chicken to develop a proper crust. Use full-fat coconut milk for a richer sauce, and toast shredded coconut to enhance flavor.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 32gFat: 28gSaturated Fat: 12gSodium: 360mgFiber: 2gSugar: 2g
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