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Coconut Lime Chicken Skillet
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.
- In the same skillet, add the garlic, ginger, and onion. Sauté over medium-high heat until browned, about 10 minutes.
- 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!
| Main Ingredient: | Chicken Breast, Coconut Cream |
| Cooking Method: | Skillet |
| Course: | Dinner |
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