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Coconut Lime Chicken Skillet
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Serves 4
A little sweet, tangy, tart and savory.
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Ingredients:
2 tablespoons olive oil
2 chicken breasts, sliced lengthwise
Salt, to taste
Ground black pepper, to taste
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 yellow onion, diced
1/4 cup chicken broth
2 cups canned full-fat coconut cream
1/4 cup lime juice
1 teaspoon dried basil
1/2 teaspoon coriander
1/4 cup chopped cilantro
Cooked rice, for serving
Lime wedges, for serving
Directions:
Pour the olive oil into a large skillet, bring to medium-high heat. While the skillet is heating, season both sides of the chicken with salt and pepper. Place the chicken into the skillet and cook for about 4 minutes, until a brown crust has developed. Flip and cook for about 4 minutes until crust is formed. Transfer the chicken to a plate.
Pour the chicken broth into the skillet. Cook and stir for a minute. Then add the coconut cream, lime juice, basil, and coriander. Stir until well mixed and let simmer.
Reduce heat to medium. Cook untouched for 10 minutes. Then stir in the cilantro.
Transfer the chicken back into the skillet and spoon sauce over top. Place the lid on the skillet and let simmer for 5 minutes.
Divide the cooked rice on the serving plate. Place the chicken on top of the rice. Spoon the sauce over top and garnish with lime wedges. Enjoy!
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Coconut Lime Chicken Skillet
Serves 4
Ingredients:
2 tablespoons olive oil
2 chicken breasts, sliced lengthwise
Salt, to taste
Ground black pepper, to taste
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 yellow onion, diced
1/4 cup chicken broth
2 cups canned full-fat coconut cream
1/4 cup lime juice
1 teaspoon dried basil
1/2 teaspoon coriander
1/4 cup chopped cilantro
Cooked rice, for serving
Lime wedges, for serving
Directions:
Pour the olive oil into a large skillet, bring to medium-high heat. While the skillet is heating, season both sides of the chicken with salt and pepper. Place the chicken into the skillet and cook for about 4 minutes, until a brown crust has developed. Flip and cook for about 4 minutes until crust is formed. Transfer the chicken to a plate.
Pour the chicken broth into the skillet. Cook and stir for a minute. Then add the coconut cream, lime juice, basil, and coriander. Stir until well mixed and let simmer.
Reduce heat to medium. Cook untouched for 10 minutes. Then stir in the cilantro.
Transfer the chicken back into the skillet and spoon sauce over top. Place the lid on the skillet and let simmer for 5 minutes.
Divide the cooked rice on the serving plate. Place the chicken on top of the rice. Spoon the sauce over top and garnish with lime wedges. Enjoy!
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