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Creamy Coconut Lime Chicken
The combination of juicy chicken, zesty lime juice, and rich coconut milk creates a dish that’s both flavorful and refreshing.
With a hint of spice from the chili flakes and a burst of freshness from the cilantro, this chicken recipe is sure to become a new favorite.
Comes together FAST.
Perfect for a weeknight dinner or a special occasion, this creamy and aromatic dish is sure to delight your taste buds and transport you to a sunny island getaway.
serving suggestion:
4 servings
Ingredients:
- 1 1/2 lbs. chicken breasts
- sea salt and ground black pepper, to taste
- 1-inch knob ginger, grated on a microplane
- 4 garlic cloves, minced or pressed
- 2 tsps dried chili flakes or red pepper flakes
- 4 Tbsps unrefined organic coconut oil, melted, divided
- 1 sweet onion, finely diced
- 2 fresh limes, juiced
- 1/4 cup chicken bone broth
- 1 x 14.5oz can unsweetened coconut milk
- 1 bunch fresh cilantro, chopped
- freshly chopped jalapeno, to serve
- fresh lime wedges, to serve
Instructions:
Start with uniform breasts. Pound the thicker parts with a mallet to create uniform, even thickness pieces of chicken.
Do not over-pound the chicken at the edges, then it cooks too fast, which will dry it out. We want nice, even pieces.
Place the chicken in a shallow dish or plate and sprinkle it with sea salt and pepper on both sides.
Add the ginger, minced garlic, dried chili flakes, and 2 Tablespoons of melted coconut oil, then rub everything really well into all sides of your chicken breasts.
Allow it to sit and marinate on the counter for 10 minutes or so, or in the fridge for an hour.
Heat a large skillet over medium heat and cook the chicken, until golden and cooked through. About 4 minutes per side depending on thickness of breasts.
Set chicken aside on a plate and cover.
In the same skillet, add the remaining oil and sauté the onion for 4-5 minutes.
Add the lime juice and bone broth to deglaze your skillet, scraping and browned bits from the bottom. Pour in the coconut milk.
Simmer your sauce for 5-7 minutes on LOW.
Return the chicken back into the skillet and spoon over the creamy sauce.
Allow it to simmer on LOW for 4 or 5 minutes to heat up.
Garnish with cilantro leaves, jalapeno slices, lime wedges, and serve!
Enjoy!
💚Rachel
Ingredients
- 1 1/2 lbs. chicken breasts
- sea salt and ground black pepper, to taste
- 1-inch knob ginger, grated on a microplane
- 4 garlic cloves, minced or pressed
- 2 tsps dried chili flakes or red pepper flakes
- 4 Tbsps unrefined organic coconut oil, melted, divided
- 1 sweet onion, finely diced
- 2 fresh limes, juiced
- 1/4 cup chicken bone broth
- 1 x 14.5oz can unsweetened coconut milk
- 1 bunch fresh cilantro, chopped
- freshly chopped jalapeno, to serve
- fresh lime wedges, to serve
Instructions
- Start with uniform breasts. Pound the thicker parts with a mallet to create uniform, even thickness pieces of chicken. Do not over-pound the chicken at the edges, then it cooks too fast, which will dry it out. We want nice, even pieces.
- Place the chicken in a shallow dish or plate and sprinkle it with sea salt and pepper on both sides.
- Add the ginger, minced garlic, dried chili flakes, and 2 Tablespoons of melted coconut oil, then rub everything really well into all sides of your chicken breasts.
- Allow it to sit and marinate on the counter for 10 minutes or so, or in the fridge for an hour.
- Heat a large skillet over medium heat and cook the chicken, until golden and cooked through. About 4 minutes per side depending on thickness of breasts.
- Set chicken aside on a plate and cover.
- In the same skillet, add the remaining oil and sauté the onion for 4-5 minutes.
- Add the lime juice and bone broth to deglaze your skillet, scraping and browned bits from the bottom. Pour in the coconut milk.
- Simmer your sauce for 5-7 minutes on LOW.
- Return the chicken back into the skillet and spoon over the creamy sauce.
- Allow it to simmer on LOW for 4 or 5 minutes to heat up.
- Garnish with cilantro leaves, jalapeno slices, lime wedges, and serve!
- Enjoy!
© 2025 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 1/2 lbs. chicken breasts
- sea salt and ground black pepper, to taste
- 1-inch knob ginger, grated on a microplane
- 4 garlic cloves, minced or pressed
- 2 tsps dried chili flakes or red pepper flakes
- 4 Tbsps unrefined organic coconut oil, melted, divided
- 1 sweet onion, finely diced
- 2 fresh limes, juiced
- 1/4 cup chicken bone broth
- 1 x 14.5oz can unsweetened coconut milk
- 1 bunch fresh cilantro, chopped
- freshly chopped jalapeno, to serve
- fresh lime wedges, to serve
Instructions
- Start with uniform breasts. Pound the thicker parts with a mallet to create uniform, even thickness pieces of chicken. Do not over-pound the chicken at the edges, then it cooks too fast, which will dry it out. We want nice, even pieces.
- Place the chicken in a shallow dish or plate and sprinkle it with sea salt and pepper on both sides.
- Add the ginger, minced garlic, dried chili flakes, and 2 Tablespoons of melted coconut oil, then rub everything really well into all sides of your chicken breasts.
- Allow it to sit and marinate on the counter for 10 minutes or so, or in the fridge for an hour.
- Heat a large skillet over medium heat and cook the chicken, until golden and cooked through. About 4 minutes per side depending on thickness of breasts.
- Set chicken aside on a plate and cover.
- In the same skillet, add the remaining oil and sauté the onion for 4-5 minutes.
- Add the lime juice and bone broth to deglaze your skillet, scraping and browned bits from the bottom. Pour in the coconut milk.
- Simmer your sauce for 5-7 minutes on LOW.
- Return the chicken back into the skillet and spoon over the creamy sauce.
- Allow it to simmer on LOW for 4 or 5 minutes to heat up.
- Garnish with cilantro leaves, jalapeno slices, lime wedges, and serve!
- Enjoy!
© 2025 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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