Coconut Lime Chicken

Ingredients

• 4 medium Chicken breasts
• 1 can (13.5 oz) Coconut milk
• 1/4 cup Lime juice
• 2 teaspoons Lime zest
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Gluten-free soy sauce (or tamari)
• 1 tablespoon Honey
• 1/4 teaspoon Red pepper flakes
• 2 tablespoons Coconut oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh cilantro
• 4 Lime wedges

Instructions

1. 1

   In a bowl, whisk together the coconut milk, lime juice, lime zest, garlic, ginger, gluten-free soy sauce, honey, and red pepper flakes (if using). Season with salt and pepper.

2. 2

   Place the chicken breasts in a resealable bag or container. Pour the coconut lime marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

3. 3

   Heat the coconut oil in a large skillet over medium-high heat.

4. 4

   Remove the chicken from the marinade, letting any excess drip off. Reserve the remaining marinade.

5. 5

   Carefully place the chicken breasts in the hot skillet and cook for 5-7 minutes per side, or until cooked through and golden brown. Internal temperature should reach 165°F (74°C).

6. 6

   Pour the reserved marinade into the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has slightly thickened.

7. 7

   Spoon the coconut lime sauce over the cooked chicken.

8. 8

   Garnish with fresh cilantro (if using) and serve immediately with lime wedges.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.