Creamy Coconut Lime Chicken Skillet
User Reviews
5
8 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
6
-
Calories
361 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Coconut Lime Chicken Skillet
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Tender and juicy chicken breast cooked in a delicious creamy coconut lime sauce. Ready in under 30 minutes.
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Ingredients
- 4-6 chicken breast boneless, skinless
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 tbsp. olive oil or coconut oil
- 1 small yellow onion
- 1 red bell pepper
- 2-3 cloves garlic minced
- 1 red chili seeded and diced
- 13.5 oz coconut milk one can
- 1 cup chicken stock or vegetable stock
- 1 tbsp. cornstarch
- lime juice and zest of 1
- 1-2 tbsp. cilantro chopped, fresh
Instructions
- Dice the onion and bell pepper. Whisk chicken stock and cornstarch into a bowl.
- Season the chicken breast with some kosher salt and ground pepper on both sides. Heat oil in a skillet over medium-high heat.
- Add chicken to the hot oil and sear each side until nicely golden brown and cooked through, about 5 to 8 minutes per side, depending on its thickness. Transfer the cooked chicken to a plate and allow it to sit for a few minutes, then slice it.
- To the same skillet, add onion, bell pepper, garlic, and red chili; cook for a few minutes until veggies are softened.
- Pour in the stock-cornstarch mixture and the coconut milk. Whisk well to combine; the sauce will start to thicken quite fast. Stir in the lime juice & zest.
- Allow it to simmer for about 5 minutes. Return the sliced chicken to the pan, and spoon over the hot sauce.
- Garnish with fresh cilantro leaves and serve warm.
Notes
- Serving: 6 if using 6 chicken breast. Serice size is 1 chicken breast.
- You may switch out the chicken with shrimp. If you would like to use boneless chicken thighs you may but it's higher in fat and not as lean as chicken breast.
- Coconut milk: This is used as a healthier option in place of heavy or whipping creamy. You may use 2% milk but the consistency of the sauce won't be as thick.
- Chicken stock can be replaced with water or vegetable stock
- Any flour can be used in place of cornstarch but again the consistency of the sauce will vary slightly.
- Use fresh garlic cloves for a more robust flavor, but they can be replaced with 1 tablespoon of garlic powder.
Nutrition Information
Show Details
Serving
1chicken breast
Calories
361kcal
(18%)
Carbohydrates
9g
(3%)
Protein
35g
(70%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
98mg
(33%)
Sodium
632mg
(26%)
Potassium
848mg
(18%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
909IU
(18%)
Vitamin C
43mg
(48%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 361kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 632mg | 26% |
| Potassium | 848mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 43mg | 48% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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