Description

Coconut Lime Chicken is a flavorful, creamy dish that brings together the richness of coconut milk, the tanginess of fresh lime, and the warmth of aromatic spices. This dish is the perfect balance of savory and citrusy, with tender chicken simmered in a luscious coconut sauce. It’s a fantastic option for a quick weeknight dinner yet elegant enough for entertaining guests. Serve it over rice, quinoa, or with a side of roasted vegetables for a complete meal.

Ingredients

Scale

4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil or coconut oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon chili flakes (optional, for heat)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup canned coconut milk (full-fat for best results)
½ cup chicken broth
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon soy sauce or coconut aminos
1 teaspoon honey or maple syrup (optional, for balance)
2 tablespoons fresh cilantro, chopped (for garnish)

Ingredient Highlights

Coconut Milk: Provides a creamy, rich base with a hint of natural sweetness.
Lime Juice & Zest: Adds a bright, tangy contrast to the richness of the coconut milk.
Garlic & Spices: Enhances the depth of flavor, making the dish warm and aromatic.
Chicken Broth: Helps create a well-balanced, flavorful sauce.

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Instructions

Prepare and Cook the Chicken:

Season the Chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, cumin, paprika, and chili flakes.
Sear the Chicken: Heat olive oil or coconut oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes on each side until golden brown. Remove and set aside.

Make the Coconut Lime Sauce:

Sauté Aromatics: In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
Add Liquids: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Then, stir in the coconut milk, lime juice, lime zest, soy sauce (or coconut aminos), and honey (if using).
Simmer the Sauce: Reduce the heat to medium-low and let the sauce simmer for about 5 minutes, allowing the flavors to meld.

Finish Cooking:

Return the Chicken: Place the seared chicken back into the pan, spooning some sauce over the top. Cover and let simmer for another 8-10 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).
Garnish and Serve: Sprinkle with fresh cilantro and serve warm with rice, quinoa, or vegetables.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 350-400 kcal
Fat: 22g
Carbohydrates: 8g
Protein: 30g