One Pan Coconut Lime Chicken 

This creamy, zesty, and flavorful dish combines tender chicken thighs with a rich coconut-lime sauce, all cooked in a single pan for easy cleanup. Inspired by Thai cuisine, it offers a delightful balance of creaminess, acidity, and a hint of spice. Perfect for a weeknight dinner or a special occasion.

Full Recipe:

Ingredients

For the Chicken:

• 8 skinless, boneless chicken thighs

• 2 tsp sea salt flakes

• 1 tsp ground black pepper

• 1 tbsp all-purpose flour (or gluten-free flour)

• 1 tsp sweet paprika (optional)

• 1 tbsp coconut oil

• 1 tbsp light olive oil or rapeseed oil

• 2 tbsp fresh lime juice

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, minced

• 1 green jalapeño, finely diced

• 2 shallots, finely diced

• 1 tbsp tomato paste

• 1 tsp Sriracha sauce (adjust 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 (scallions), finely diced

• Red pepper flakes (optional)

• Fresh coriander (cilantro), chopped

• Lime wedges

 Directions

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

2. Sear the Chicken: In a large pan, heat the coconut oil and olive oil over medium-high heat. Add the chicken thighs and sear for a few minutes on each side until golden brown. Remove the chicken from the pan and set aside.

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. Sauté Aromatics: Reduce the heat to medium. Add the minced garlic, ginger, and diced jalapeño to the pan. Sauté for about 1 minute until fragrant. Add the diced shallots and cook for another 2 minutes.

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

6. Simmer the Sauce: Pour in the coconut milk and coconut cream (if using). Stir to combine. Return the chicken thighs to the pan and add the lime zest. Cover and simmer over low heat for 10–15 minutes, or until the chicken is cooked through.

7. Garnish and Serve: Sprinkle chopped spring onions, peanuts, and fresh coriander over the chicken. Serve with lime wedges on the side.

 Nutritional Information (per serving, approximate)

• Calories: Approximately 400 kcal

• Protein: 30 g

• Fat: 30 g

• Carbohydrates: 5 g

• Fiber: 1 g

• Sugar: 2 g