Coconut Lime Chicken
This paleo-friendly dish features tender chicken simmered in a creamy, tangy coconut-lime sauce. It's a flavorful weeknight meal that comes together quickly with fresh ingredients.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 548 kcal
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gchicken breast, cut into 1-inch (2.5 cm) pieces
- 1 tbspcoconut oil
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 1 pcsred bell pepper, sliced
- 400 mlcoconut milk, full-fat can
- 120 mlchicken broth
- 3 tbsplime juice, freshly squeezed
- 1 tbspfish sauce
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 0.25 cupcilantro, chopped
Equipment
large skillet · measuring cups · measuring spoons · cutting board · knife
The method
Step by step
- 1
Heat the coconut oil in a large skillet or pot over medium-high heat.
About 1 min
- 2
Add the chicken breast pieces to the hot pan and cook until lightly browned on all sides, about 5-7 minutes. Do not cook through completely.
About 6 min
Cook’s note: Cook in batches if necessary to avoid overcrowding the pan, which can steam the chicken instead of browning it.
- 3
Remove the chicken from the pan and set aside.
- 4
Add the yellow onion to the same pan and sauté for 3-4 minutes until softened.
About 3 min
- 5
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Add the red bell pepper and cook for 2-3 minutes until slightly tender-crisp.
About 2 min
- 7
Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
About 3 min
- 8
Return the chicken to the pan. Add the lime juice, fish sauce, salt, and black pepper.
- 9
Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
About 11 min
- 10
Taste and adjust seasoning as needed.
- 11
Serve hot, garnished with fresh cilantro.
Cook’s note: This dish pairs well with cauliflower rice or steamed vegetables.
Per serving
Nutrition
- Calories
- 547.5kcal
- Protein
- 50.5g
- Carbs
- 14.8g
- Fat
- 36.1g
- Fibre
- 4g
- Sugar
- 6.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover coconut lime chicken in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat, or in the microwave, until warmed through.
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