Coconut Lime Chicken

INGREDIENTS

• 4 skinless, boneless chicken breasts

• 2 tablespoons extra virgin olive oil

• 1/2 yellow onion, thinly sliced

• 3 cloves garlic, minced

• 1 Tbsp lime juice

• 1/4 cup chicken broth

• 15 oz full fat coconut milk

• 1 Tbsp tomato paste

• 1 tsp paprika

• 2 tsp ground ginger

• 1/4 cup  fresh cilantro, chopped

• Kosher salt and freshly ground pepper, to taste

INSTRUCTIONS

• (optional) Place chicken breasts between two pieces of parchment or wax paper and pound them until even in thickness. 

• Season each side with salt and pepper.

• Add oil to large skillet and bring to medium-high heat. 

• Once hot, add chicken to pan and cook until golden brown, 3-4 minutes per side.

• Remove chicken from skillet and set aside.

• Add onion to pan and cook until onion starts to soften and turn translucent, about 4 minutes. 

• Add garlic and cook one minute more.

• Add chicken stock, coconut milk, tomato paste, and lime juice to the skillet. Stir to combine, scraping up any bits stuck to the bottom of the pan.

• Stir in paprika, ginger, and cilantro, and add chicken back to the pan. Cover and reduce heat to low. Simmer until chicken has cooked through, about 5 minutes.

• Serve garnished with additional lime slices or cilantro, if desired.