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–+ servings
Delicious easy coconut lime chicken dish garnished with fresh lime and coconut.

Coconut Lime Chicken

A delightful dish featuring tender chicken in a creamy coconut and zesty lime sauce, perfect for weeknight dinners or special gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American, Asian
Servings 4 servings
Calories 520 kcal

Ingredients
  

For the Chicken

  • 2 large large boneless skinless chicken breasts (cut in half lengthwise or 4 chicken breast cutlets)
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon coconut oil or olive oil

For the Sauce

  • 1 medium onion (diced)
  • 5 cloves garlic (minced)
  • 2 teaspoons fresh ginger (grated)
  • 1½ cups low-sodium chicken broth
  • ¼ cup fresh lime juice (plus more to taste)
  • 1 tablespoon brown sugar
  • 2 teaspoons soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 (15 ounce) can coconut cream or full-fat coconut milk
  • Fresh cilantro (to garnish)
  • Red pepper flakes (to garnish)

Optional Ingredients

  • 1 serrano chili pepper or jalapeño (diced, optional)

Instructions
 

Preparation

  • Cut each large breast in half lengthwise to produce four cutlets and pat them dry with a paper towel.
  • Season the chicken cutlets with salt, paprika, garlic powder, and onion powder.

Cooking

  • In a large skillet, heat the coconut oil over medium-high heat. Add chicken cutlets and sear for about 3-4 minutes per side until golden-brown.
  • Remove the chicken and set it aside. In the same skillet, add diced onion and cook until soft and translucent.
  • Add minced garlic and grated ginger, and cook for about a minute until fragrant.
  • If using, add diced serrano chili or jalapeño and heat through for a minute.
  • Pour in chicken broth and fresh lime juice. Add brown sugar and soy sauce, stirring to combine.
  • Bring to a simmer and return the chicken to the skillet, spooning sauce over the top.
  • Reduce heat to low, cover, and let cook for about 10-15 minutes until chicken is cooked through.
  • Stir in the coconut cream until fully combined, adjusting lime juice as desired.

Notes

Serve over rice or quinoa, and store leftovers in the fridge for up to 3-4 days. This dish tastes even better the next day.

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 22gProtein: 35gFat: 36gSaturated Fat: 30gSodium: 700mgFiber: 2gSugar: 5g
Keyword Coconut Chicken, comfort food, easy chicken recipe, Lime Chicken, weeknight dinner
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