Coconut Lime Chicken (Printable Version)

Chicken breasts roast in a coconut lime cream with cilantro and zingy lime, all set in just half an hour.

# What You'll Need:

→ Main Components

01 - Extra chopped cilantro for sprinkling
02 - 1/4 cup chopped fresh cilantro
03 - 2 pounds boneless, skinless chicken breasts (about four)
04 - 1/4 cup regular flour

→ Cooking Fats

05 - 1 tablespoon olive oil
06 - 2 tablespoons coconut oil

→ Aromatics & Seasonings

07 - Chopped green onion for topping
08 - Salt and pepper, just enough
09 - 1 clove garlic, smashed and chopped up

→ Sauce

10 - Juice from 2 limes, split
11 - 1 tablespoon brown or coconut sugar
12 - 2/3 cup chicken broth
13 - 1 cup coconut milk

# Step-by-Step Guide:

01 - Take your skillet out of the oven. Squeeze the rest of that lime juice on the chicken. Sprinkle over salt and pepper and toss on a bunch of extra green onions and cilantro before you dig in.
02 - Move the skillet away from the heat. Pour the coconut milk mix all over the chicken. Put the whole thing in the oven you set earlier and let it bake for 10-15 minutes, or keep an eye on it till the chicken hits 74°C (165°F) inside.
03 - While those chicken breasts get a quick sear, grab a separate bowl and mix coconut milk, chicken broth, sugar, plus the juice of one lime until smooth.
04 - As the chicken starts to brown, toss in your minced garlic. Let it get nice and fragrant—just about half a minute.
05 - Mix flour and cilantro in a bowl, dredge each chicken breast so it's well covered, and drop them straight into the hot oil. Sear on both sides, around 3–4 minutes each, until they've got some golden color.
06 - Flick on your oven and preheat to 190°C or 375°F. Set a big oven-safe skillet or Dutch oven on medium. Melt together coconut oil and olive oil in the pan, letting them blend.

# Additional Notes:

01 - Swap in arrowroot starch for the flour if you want it gluten-free. Leave out the sugar and use arrowroot instead of flour for Whole30.
02 - Slice chicken breasts sideways for smaller pieces and more servings.
03 - Chicken cooks at its own pace—thicker cuts take longer. Always check for 74°C (165°F) in the thickest part.

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