Coconut Lime Chicken 

Coconut Lime Chicken is a vibrant, flavor-packed dish that combines the creamy richness of coconut milk with the bright zest of fresh lime. Infused with aromatic spices, this dish offers tender, juicy chicken simmered in a luscious sauce that's both savory and citrusy a true delight for your taste buds. It's surprisingly easy to make, requiring just a handful of ingredients and a single pan, making it perfect for weeknight dinners or special occasions.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tablespoon olive oil or coconut oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• ½ teaspoon paprika

• ½ teaspoon chili flakes (optional, for heat)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup canned coconut milk (full-fat for best results)

• ½ cup chicken broth

• 2 tablespoons fresh lime juice

• 1 teaspoon lime zest

• 1 tablespoon soy sauce or coconut aminos

• 1 teaspoon honey or maple syrup (optional, for balance)

• 2 tablespoons fresh cilantro, chopped (for garnish)

Directions

1. Season the Chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, cumin, paprika, and chili flakes.

2. Sear the Chicken: Heat olive oil or coconut oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes on each side until golden brown. Remove and set aside.

3. Sauté Aromatics: In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

4. Add Liquids: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Then, stir in the coconut milk, lime juice, lime zest, soy sauce (or coconut aminos), and honey (if using).

5. Simmer the Sauce: Reduce the heat to medium-low and let the sauce simmer for about 5 minutes, allowing the flavors to meld.

6. Return the Chicken: Place the seared chicken back into the pan, spooning some sauce over the top. Cover and let simmer for another 8-10 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).

7. Garnish and Serve: Sprinkle with fresh cilantro and serve warm with rice, quinoa, or vegetables.

Nutritional Information (Per Serving)

• Calories: Approximately 350-400 kcal

• Protein: ~30g

• Carbohydrates: ~8g

• Fat: ~22g