The Best Coconut Lime Chicken (Whole30, Gluten Free, Dairy Free)

This Coconut Lime Chicken is a quick entree that earns rave reviews! The light and creamy sauce includes a bright burst of lime flavor you’re going to love.

Ingredients:

• 4 chicken breasts
• 2 tbsp cooking fat of choice (I use coconut oil.)
• 1/4 cup chicken stock
• 1 tbsp minced garlic
• 1/2 tsp salt
• 1/4 cup lime juice
• 1 1/2 cup canned coconut milk unsweetened and full fat (should not say lite or low fat)
• 1/2 tsp pepper
• 1/8 cup fresh chopped cilantro
• Additional salt & pepper to taste.

Instructions:

1. Add your cooking fat of choice to a large skillet and heat on medium high heat.
2. Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
3. Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
4. Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
5. Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
6. Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
7. Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
8. Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!

NOTES:

• Do not under any circumstances use any coconut milk other than canned unsweetened coconut milk. I get this question a lot. Canned coconut milk is thick and not as watered down as the kind you'll find in the refrigerated section of the store. This results in a strong coconut flavor and that's what we want in this dish! I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat) but there are other brands that work well too!

Source: thewholecook.com