Description
This Creamy Coconut Lime Chicken is a delicious and easy weeknight meal. Perfect for a health dinner or summer dinner, it features tender chicken baked in a creamy coconut lime sauce. Enjoy a flavorful chicken dishes recipes option with minimal effort.
Ingredients
Scale
- 2 lb boneless skinless chicken breasts about 4 total chicken breasts
- 1/4 cup all purpose flour
- 1/4 cup cilantro chopped plus more for topping
- 2 tbsp coconut oil
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tbsp brown sugar or sub coconut sugar
- 2 limes
- 1 green onion chopped for garnish
- salt and pepper to taste
Instructions
- Preheat oven to 375°.
- Heat a large oven-safe skillet over medium heat and add the coconut oil and olive oil.
- Combine the flour and cilantro and coat the chicken breasts in the mixture.
- Pan-sear the chicken for 3-4 minutes per side until slightly browned.
- Add minced garlic and cook for 30 seconds.
- Mix coconut milk chicken broth brown sugar and juice from 1 lime.
- Remove skillet from heat pour the coconut milk mixture over the chicken.
- Bake chicken for 10-15 minutes until internal temperature reaches 165°.
- Remove from oven drizzle remaining lime juice over chicken and sprinkle with salt pepper cilantro and green onions.
- Enjoy!
Notes
- *Calories are per serving and are an estimation *Cook times vary depending on thickness of chicken *Want this to serve more people Simply slice the chicken breasts in half length-ways so you have 8 total breasts *To make this gluten free Paleo use arrowroot starch instead of all purpose flour *To make this Whole30 use arrowroot starch and omit the sugar in the recipe *For crisp tops broil 2–3 minutes at the end
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: Baked
- Cuisine: Thai
Nutrition
- Calories: 464kcal
- Sugar: 4g
- Sodium: 416mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 51g
- Cholesterol: 145mg