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One Pan Coconut-Lime Chicken + Asparagus

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.