Coconut Lime Chicken (Print Version)
Tender chicken in a creamy coconut sauce with fresh lime, aromatic spices, and herbs. Perfect balance of savory and citrus flavors.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts or thighs
02 -
1 tablespoon olive oil or coconut oil
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon paprika
08 -
1/2 teaspoon chili flakes (optional for heat)
09 -
1 small onion, finely chopped
10 -
3 cloves garlic, minced
11 -
1 cup canned coconut milk (full-fat recommended)
12 -
1/2 cup chicken broth
13 -
2 tablespoons fresh lime juice
14 -
1 teaspoon lime zest
15 -
1 tablespoon soy sauce or coconut aminos
16 -
1 teaspoon honey or maple syrup (optional for balance)
17 -
2 tablespoons fresh cilantro, chopped (for garnish)
# Steps to Follow:
01 -
Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, cumin, paprika, and chili flakes.
02 -
Heat olive oil or coconut oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes on each side until golden brown. Remove and set aside.
03 -
In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
04 -
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the coconut milk, lime juice, lime zest, soy sauce, and honey (if using).
05 -
Reduce the heat to medium-low and let the sauce simmer for 5 minutes to allow the flavors to meld.
06 -
Return the seared chicken to the pan, spooning sauce over the top. Cover and simmer for another 8-10 minutes, or until the chicken is fully cooked at an internal temperature of 165°F (75°C).
07 -
Sprinkle with fresh cilantro and serve warm with rice, quinoa, or vegetables.
# Additional Notes:
01 -
For a richer flavor, use full-fat coconut milk. Optional chili flakes can be omitted for a milder dish.