Coconut Lime Chicken
A delightful dish capturing vibrant tropical flavors with creamy coconut and zesty lime, perfect for any home cook.
Ingredients
Main Ingredients
- 2 tablespoons coconut oil
- 4 pieces boneless, skinless chicken breast halves (about 3 ounces each)
- Salt Salt and ground black pepper To taste
- ¾ cup diced red onions
- 1 piece red bell pepper, diced
- Juice of 1 lime Juice of 1 lime, plus more for serving For extra tang
- ½ cup finely chopped fresh cilantro Plus more for garnish
- ¼ teaspoon xanthan gum
- ¼ teaspoon red pepper flakes Adjust for spice preference
- 1 cup chicken bone broth
- 1½ cups coconut cream A good quality brand for best results
- ½ teaspoon turmeric powder
Instructions
Cooking the Chicken
- Heat coconut oil in a large skillet over medium heat. Season the chicken breast halves with salt and pepper, then cook until golden brown and cooked through, flipping once.
Sautéing the Vegetables
- Remove the chicken from the skillet and set aside. In the same skillet, add diced red onions and red bell pepper. Sauté for a few minutes until softened and onions are translucent.
Mixing the Sauce
- Stir in lime juice, chopped cilantro, xanthan gum, and red pepper flakes. Scrape the bottom of the skillet to incorporate any fond.
Creating the Creamy Base
- Pour in chicken bone broth and coconut cream. Add turmeric powder and stir to combine, bringing it to a gentle simmer.
Finalizing the Dish
- Return the chicken to the skillet and coat with the sauce. Simmer gently for a few minutes until heated through.
Serving
- Before serving, garnish with fresh cilantro and extra lime wedges.
Notes
Serve over rice or quinoa to soak up the sauce. Can be reheated and enjoyed for up to four days.