COCONUT LIME CHICKEN #chicken #coconut #healthydinner #lime #food

Coconut Lime Chicken Breasts – a one skillet, Whole 30 endorsed dish made with just a bunch of fixings.

This coconut lime chicken is for everybody out there who gets unimaginably exhausted eating plain old chicken all day every day except can't be wasted time with making anything unreasonably extravagant for supper.

I've said it previously and (to be straightforward I can be a messed up record now and again) I'll state it again: while I've never been the greatest fanatic of chicken Mike can't get enough of it. He's about the white meat while I couldn't mind less. So normally that implies I need to continually attempt to think of better approaches to dress it up and make it something extremely worth eating.

That being said I'm still joyfully noshing ceaselessly on this nectar mustard chicken plate of mixed greens – bacon, avocado, mustard… .simply load me up. While I could wax on about the amount I adore that serving of mixed greens today it's about this coconut lime chicken, and I guarantee it's similarly as great!

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INGREDIENTS

• 4 skinless, boneless chicken breasts, about 1 1/2 pounds
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon coconut oil
• 1/2 cup red onion, it came out to 1/2 onion for me, chopped
• 1 whole red chili, chopped optional
• 1 cup organic chicken stock*
• 2 tablespoons lime juice, about 1 large lime
• 1 tablespoon chopped cilantro
• 1/2 teaspoon red chili flakes
• 1/2 cup full fat coconut milk from a can or coconut cream
• pinch turmeric powder (optional for colour)
• 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

INSTRUCTIONS

1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Wipe down the pan with a paper towel to remove black/brown bits.
3. Add a little more oil back to the pan along with the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
5. Serve with rice or cauliflower rice with the sauce spooned over the top.
6. Add an extra sprinkling of cilantro & chillies and enjoy!

Source : bit.ly/2mAzr9r

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