One Pan Coconut Lime Chicken 

This One Pan Coconut Lime Chicken is a delightful dish that combines the richness of coconut milk with the zesty brightness of lime. Skinless, boneless chicken thighs are pan-seared to golden perfection and then simmered in a creamy coconut sauce infused with garlic, ginger, and a hint of spice. The addition of lime juice and zest balances the flavors, creating a harmonious and comforting meal. It's a quick and easy recipe, ready in just 30 minutes, making it perfect for weeknight dinners. Serve it over rice and garnish with fresh herbs and chopped peanuts for added texture and flavor. 

🧄 Ingredients

• 8 skinless, boneless chicken thighs

• 2 tsp sea salt flakes

• 1 tsp ground pepper

• 1 tbsp flour (can use gluten-free flour)

• 1 tsp sweet paprika (optional)

• 1 tbsp coconut oil

• 1 tbsp light olive oil or rapeseed oil

• 2 tbsp lime juice

• 3 garlic cloves, minced

• 1 tbsp minced ginger

• 1 green jalapeño, finely diced

• 2 shallots, finely diced

• 1 tbsp tomato paste (purée)

• 1 tsp Sriracha (or more to taste)

• 2 tbsp light soy sauce

• 400 g (14 oz) full-fat coconut milk

• 3 tbsp coconut cream (optional)

• Zest of 1 lime 

To Serve:

• 2 tbsp salted peanuts, roughly chopped

• 5 spring onions, finely diced

• Red pepper flakes

• Fresh coriander (cilantro), chopped

• Lime wedges 

🔪 Directions

1. Prepare the Chicken: Trim any fat from the chicken thighs and pat them dry. Season with salt, pepper, paprika (if using), and lightly dust with flour on both sides.

2. Sear the Chicken: Heat the coconut oil and olive oil in a large pan over medium-high heat. Sear the chicken thighs for a few minutes per side until golden. Transfer the chicken to a plate.

3. Deglaze the Pan: Add lime juice to the hot pan, using a wooden spoon to scrape up any browned bits stuck to the bottom.

4. Cook the Aromatics: Reduce the heat and add minced garlic, ginger, and diced jalapeño. Stir in the shallots and cook for a couple of minutes.

5. Add the Sauces: Stir in tomato paste, Sriracha, and soy sauce.

6. Add Coconut Milk and Cream: Pour in the coconut milk and coconut cream, stirring to combine.

7. Simmer the Chicken: Return the chicken thighs to the pan, add lime zest, and cover with a lid. Simmer over low heat for 10–15 minutes or until the chicken is cooked through.

8. Serve: Garnish with chopped peanuts, spring onions, red pepper flakes, and fresh coriander. Serve with lime wedges. 

📊 Nutritional Estimate (per serving)

• Calories: Approximately 400 kcal

• Total Fat: 25 g

• Saturated Fat: 15 g

• Cholesterol: 100 mg

• Sodium: 800 mg

• Total Carbohydrates: 10 g

• Dietary Fiber: 2 g

• Sugars: 4 g

• Protein: 35 g