It’s finally Spring here although it’s not very hot yet and I wanted to make a chicken dish that is on the lighter side but still nutritious. I thought about using coconut and lime to make a creamy, dairy-free sauce for the chicken. It was very flavourful. I like to use coconut milk to replace cream in recipes. It’s healthier while still being very tasty.
Buy organic chicken
I always buy organic, local chicken. I encourage you to do the same. Buying high-quality animal products is definitely the way to go. If you can’t afford it, maybe try to cut down on meat and save to buy quality. I don’t eat a lot of meat in my diet but when I do, I choose quality. Quality is often best over quantity. A little goes a long way.
So. The chicken breasts are first pound down with a mallet before being seasoned with Himalayan salt and ground black pepper, and cooked in the skillet in coconut oil. Them, the chicken is removed to the pan to make the sauce and then it’s added back to the pan. It’s pretty easy to make and will be ready in about 30 minutes.
While the chicken is cooking you can make side dishes. I like to serve this spring/summer chicken dish with lighter side dishes like cauliflower rice for a grain-free dish. Roasted sweet potato or mashed sweet potato would be good too. Serve it with a side of non-starchy vegetable too. I usually do seasonal greens. In this meal I did daikon, asparagus and portobello mushrooms as that’s what I had and wanted to use and eat.
The dish is gluten-, grain-, and dairy-free. Use one chicken breast per person. After its cooked, slice it before serving if you like and top with cilantro. I thought I had some but was actually out of it but would have added if I had. Store chicken leftovers in the refrigerator and use for lunch the next day. It’s absolutely delicious.
Coconut Lime Chicken
Chicken breasts are cooked in coconut oil in the skillet and simmered in a coconut lime sauce before being served with side dishes and topped with more sauce. It's gluten-, grain- and dairy-free.
- 4 organic chicken breasts
- Unrefined salt, to taste
- Ground black pepper, to taste
- 2 tablespoons coconut oil, and more as needed, to cook
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- Juice of 2 limes
- Zest of 1 lime
- 1 can full-fat coconut milk
- Cilantro, minced, for garnish (optional)
Start by pounding down chicken breasts so they are thinner. Pound them with a mallet or rolling pin between plastic wrap or in a large zip top bag.
Season chicken breasts with salt and pepper.
Heat coconut oil in a large pan over medium heat.
Add chicken breasts and cook on both sides, without touching the first few minutes to create a golden crust, until cooked through, about 10-12 minutes.
Remove chicken breasts from skillet. Set aside.
Deglaze pan with a little lime juice and scrap down bottom of the skillet with a wooden spatula.
Reduce heat to medium-low. Add shallots, garlic and ginger, and cook for about 2 minutes.
Add the rest of the lime juice as well as the zest, stir and add in coconut milk.
Bring to a light boil and reduce heat to low.
Return chicken breasts to skillet, let cook in the sauce for a few minutes and turn off heat.
Slice chicken, if desired, and serve with side dishes. Spoon sauce on top. Garnish with cilantro if you like.