Description
Exotic Coconut Lime Chicken is a tropical-inspired dish that brings together creamy coconut milk and zesty lime for a refreshing and bold flavor. Perfect for a weeknight dinner or a special occasion, this dish features tender chicken in a vibrant, flavorful sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk (full-fat for a creamier sauce)
- Zest and juice of 2 limes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder (optional for color and flavor)
- 1/2 tsp ground ginger
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Cooked rice or quinoa (for serving)
Instructions
- Cook the chicken: Heat the olive oil (or coconut oil) in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the pan. Cook for about 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the onion and garlic: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Prepare the sauce: Stir in the coconut milk, lime zest, lime juice, cumin, coriander, turmeric, and ground ginger. Bring to a simmer, then reduce the heat and cook for 5-7 minutes to allow the sauce to thicken slightly.
- Return the chicken: Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Cover the skillet and let it simmer for another 5-7 minutes until the chicken is heated through and has absorbed some of the flavors.
- Adjust seasoning: Taste the sauce and adjust with more salt, pepper, or lime juice if needed.
- Serve: Serve the coconut lime chicken over cooked rice or quinoa, garnish with fresh cilantro, and serve with lime wedges for extra flavor.
Notes
Spicy Coconut Lime Chicken: Add sliced fresh chilies or a pinch of red pepper flakes to the sauce for a spicy kick.Chicken Thighs: Use boneless, skinless chicken thighs for a juicier and more flavorful option.Vegetarian Version: Replace the chicken with tofu or tempeh for a plant-based alternative. Cook the tofu or tempeh until golden and crispy, then add it to the coconut lime sauce.Coconut Lime Shrimp: Swap the chicken for shrimp for a quicker cooking option that pairs beautifully with the coconut lime sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg
