Description
Tender chicken breasts bathed in a vibrant, creamy coconut-lime sauce. Refreshing, exotic, and ready in under 30 minutes. Perfect for a quick weeknight meal or impressing guests with bold tropical flavors.
Ingredients
4 boneless, skinless chicken breasts (5–6 oz each)
1 13.5 oz can full-fat coconut milk
2 fresh limes (juiced, about 1/4 cup)
zest of 1 lime
1 small onion, thinly sliced
3 garlic cloves, minced
1 cup low-sodium chicken broth or halal vegetable broth
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp sea salt
Fresh cilantro sprigs (for garnish)
Avocado oil or olive oil (for searing)
Instructions
Preheat oven to 375°F (190°C)
Pat chicken dry and season with salt, cumin, and paprika
Heat oil in oven-safe skillet over medium-high. Sear chicken 3-4 minutes per side until golden
Add garlic, onion, and lime zest to skillet; sauté 2-3 minutes
Pour in coconut milk, lime juice, and broth. Stir to combine
Transfer to oven and bake 15-20 minutes until chicken is fully cooked and sauce thickens
Remove, garnish with cilantro, and serve warm
Notes
For a vegetarian version, substitute chicken with chickpeas or cauliflower florets
Use fresh lime juice for best results; bottled lime juice lacks brightness
Add spinach or bell peppers to the sauce for extra nutrients
Store leftovers in an airtight container for up to 3 days
Nutrition
- Serving Size: One chicken breast
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg