5 from 15 votes
Coconut Lime Chicken
Coconut Lime Chicken combines tender chicken breast pieces with a creamy coconut milk sauce brightened by fresh lime juice and zest. The sautéed onion, garlic, and ginger add a gentle aromatic base, while red pepper flakes give a subtle heat. Fresh cilantro and basil finish the dish with herbaceous notes. This preparation delivers a rich, balanced sauce perfect for spooning over rice, cauliflower rice, or quinoa, making it a satisfying dinner option.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
268 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Notes
- Leftover Coconut Lime Chicken stores well in the refrigerator for up to 4 days.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 268
% 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.