Coconut Lime Chicken

Coconut Lime Chicken

Course: Main Course
Servings: 4


  • Large skillet


  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 boneless skinless chicken breasts cut in half lengthwise
  • 3 Tbsp coconut oil
  • 1 onion diced
  • 6 cloves garlic minced
  • 2 tsp fresh ginger grated
  • 2 serrano chili peppers diced
  • C low-sodium chicken broth
  • ¼ fresh lime juice
  • 2 Tbsp sugar
  • 1 Tbsp low-sodium soy sauce
  • 15 oz light coconut milk
  • 1 tsp corn starch mixed with coconut milk
  • fresh cilantro rough chopped


  • Mix salt, paprika, garlic powder, and onion powder in a small bowl.
  • Slice each chicken breast in half lengthwise to make eight thinner chicken breast cutlets. Season both sides with seasoning mixture.
  • Melt two tablespoons of coconut oil in a large skillet set over medium-high heat. Once the pan is hot, add the chicken and sear for approximately 3-5 minutes on each side, or until golden and nearly cooked through. Remove chicken and transfer to a clean plate and set aside.
  • In the same skillet over medium heat, add one more tablespoon of coconut oil. Add the onions and sauté for 4-5 minutes, stirring frequently. Once the onions have softened, add the garlic, ginger, and diced chili pepper. Mix well and continue to cook for one minute more, stirring continuously.
  • Add the chicken stock and bring to a boil. Once boiling, reduce heat to medium-low. Stir in the fresh lime juice, sugar, and soy sauce. Mix well to combine.
  • Allow the mixture to simmer and reduce for approximately 5 minutes, then add the coconut milk corn starch mixture.
  • Add the chicken back to the skillet. Cover and cook for an additional 1-2 minutes, or until the chicken is fully cooked and heated through.
  • Serve garnished with chopped cilantro.


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