Coconut Lime Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
268 kcal
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Course
Main Course
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Cuisine
American
Coconut Lime Chicken
Description
The Coconut Lime Chicken recipe starts by searing cubed chicken breasts to develop a light golden color and locking in juices. Cooking the onion, garlic, and fresh ginger releases fragrant flavors that form a savory foundation. Simmering coconut milk with chicken broth and lime components creates a creamy, tangy sauce with a touch of heat from crushed red pepper flakes. Returning the chicken to the sauce allows the flavors to meld while keeping the chicken tender. Fresh cilantro and basil are stirred in last to introduce herbal freshness that contrasts the richness.
This dish is served with rice or grain alternatives like cauliflower rice or quinoa to complement the creamy sauce and absorb its flavors. Lime wedges on the side provide extra acidity for those who prefer a stronger citrus note. The combination of coconut milk and lime delivers a tropical profile without overpowering the chicken.
Leftovers can be refrigerated and enjoyed within four days, making this recipe practical for meal planning. Reheating gently will maintain the sauce's smooth texture and chicken succulence.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 ½ lbs chicken breast cut into 1-inch cubes, boneless, skinless
- kosher salt
- black pepper
- 1/2 onion chopped, medium
- 3 cloves garlic minced
- 1 teaspoon ginger minced, fresh
- 1 coconut milk 13.5 oz can, full fat
- 1/3 cup chicken broth
- 1/2 teaspoon lime zest
- 2 tablespoons lime juice fresh
- 1/2 teaspoon red pepper flakes crushed
- 2 tablespoons cilantro chopped
- 2 tablespoons basil chopped
- rice for serving (can use cauliflower rice or quinoa
- lime for serving, wedges
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
- Leftover Coconut Lime Chicken stores well in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 456mg | 19% |
| Potassium | 674mg | 14% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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