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Make this for dinner TONIGHT! One pan and you’re done. Clean Eating done with simplicity and flavor in mind!
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One Pan Coconut-Lime Chicken + Asparagus
Make this for dinner TONIGHT! One pan and you’re done. Clean Eating done with simplicity and flavor in mind!
Makes about 4-5 servings
Ingredients:
- 4 skinless, boneless chicken breasts
- 1/4 tsp sea salt
- 12 oz asparagus, trimmed
- 1/4 tsp black pepper
- 1 Tbsp coconut oil
- 1/2 red onion, chopped
- 1 red chili, chopped optional
- 1 cup organic chicken stock
- 2 Tbsp lime juice (about 1 large lime)
- 1/2 Tbsp red chili flakes
- 1/2 cup coconut milk
Instructions:
Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5 minutes or until browned.
Remove the chicken from the skillet and set aside on a plate. The chicken doesn’t need to be fully cooked yet because you’ll be returning it to the heat shortly.
Add the chopped onion, and asparagus to the same skillet and sauté for a minute. Add the chicken stock, lime juice, coconut milk and chili flakes.
Bring the mixture to a boil and then reduce down to a simmer. Let it simmer for about 5 minutes to reduce the liquid a bit.
Add the chicken back to the skillet, cover and let cook for another 10-12 minutes or until the chicken is cooked through.
Serve with brown rice or cauliflower rice with the warm sauce spooned over the top.
Enjoy!
❤Rachel
Ingredients
- 4 skinless, boneless chicken breasts
- 1/4 tsp sea salt
- 12 oz asparagus, trimmed
- 1/4 tsp black pepper
- 1 Tbsp coconut oil
- 1/2 red onion, chopped
- 1 red chili, chopped optional
- 1 cup organic chicken stock
- 2 Tbsp lime juice (about 1 large lime)
- 1/2 Tbsp red chili flakes
- 1/2 cup coconut milk
Instructions
- Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5 minutes or until browned.
- Remove the chicken from the skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
- Add the chopped onion, and asparagus to the same skillet and sauté for a minute. Add the chicken stock, lime juice, coconut milk and chili flakes.
- Bring the mixture to a boil and then reduce down to a simmer. Let it simmer for about 5 minutes to reduce the liquid a bit.
- Add the chicken back to the skillet, cover and let cook for another 10-12 minutes or until the chicken is cooked through.
- Serve with brown rice or cauliflower rice with the warm sauce spooned over the top.
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