Dairy-free and ready in just about 30 minutes, what could be better than that? There is one thing... cooking it all in one skillet! No dishes, no mess, and an easy lunch or dinner ready in no time. This Coconut Lime Chicken recipe with a few twists has been made into a delicious dairy-free, gluten-free, guilt-free dinner :)
Coconut-Lime-Chicken_ PC: A Saucy Kitchen
Ingredients:
  • 4 skinless, boneless chicken breasts
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon coconut oil
  • ½ cup red onion, chopped (about ½ an onion)
  • 1 red chili, chopped optional
  • 1 cup low sodium chicken stock
  • 2 tablespoons lime juice (about 1 large lime)
  • 1 tablespoon chopped cilantro
  • ½ teaspoon red chili flakes
  • ½ cup coconut milk from a can
  • 1 tablespoon arrowroot starch or cornstarch mixed into 1 tablespoons water (*optional depending how desired thickness of soup)
  Instructions:
  • Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper. 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 5-7 minutes or until browned on each side. Remove the chicken from a 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 to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and bring to simmer again for another 5 minutes. (Add the starch and water at this time if you're using it.) Once the sauce thickens reduce it back down to a simmer. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through. Serve with brown rice or cauliflower with the sauce spooned over the top. Add an extra sprinkling of cilantro & chillies and enjoy!