Description

Coconut Lime Chicken Recipe features tender chicken cutlets simmered in creamy coconut milk with lime juice, garlic, ginger, jalapeño, and warm spices, creating a zesty, aromatic, and flavorful dish perfect for weeknight dinners.

Ingredients

1½ pounds (680 g) chicken breasts thinly sliced into cutlets

½ teaspoon fine salt

½ teaspoon sweet paprika

2 tablespoons (28 g) coconut oil

1 small (150 g) yellow onion about 1 cup, finely diced

1 teaspoon (4 g) light brown sugar

3 cloves garlic minced

1 jalapeño finely diced (seeded for less heat)

2 teaspoons fresh grated ginger

1 tablespoon (15 g) tomato paste

1 can (400 ml) full-fat coconut milk 13.5 ounces

¼ teaspoon ground turmeric

¼ teaspoon ground cumin

½ teaspoon fine salt or 1 teaspoon low-sodium soy sauce. Use gluten-free tamari if needed

¼ cup (60 ml) fresh lime juice

1 teaspoon finely grated lime zest

Fresh cilantro leaves for garnish

Lime wedges for serving

Cooked jasmine rice for serving (optional)

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Instructions

Season the chicken with ½ teaspoon salt and the sweet paprika.

Heat a large skillet over medium-high heat. Add the coconut oil and sear the chicken cutlets in a single layer for 2 to 3 minutes per side, until lightly browned and just cooked through. Remove to a plate and set aside. (Target internal temperature 165°F/74°C.)

Reduce the heat to medium. In the same skillet, add the onion and cook for 2 minutes, stirring.

Stir in the brown sugar and cook for 1 minute to lightly caramelize the onion.

Add the garlic, jalapeño, ginger, and tomato paste. Cook for 1 minute, stirring.

Pour in the coconut milk, then add the turmeric, cumin, and either the additional ½ teaspoon salt or the soy sauce. Stir, scraping up any browned bits from the bottom of the skillet.

Simmer for 3 minutes to allow the flavors to meld.

Stir in the lime juice and lime zest.

Return the chicken and any juices to the skillet. Simmer for 2 to 3 minutes to warm through.

Garnish with cilantro. Serve with lime wedges over cooked jasmine rice, if desired.

Prep Time: 15 min
Cook Time: 20 min
Category: Side Dish
Method: Skillet
Cuisine: Homamade