Main CourseDinner

Coconut Lime Chicken

Name: Coconut Lime Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
Ingredients: 600 g chicken breast cut into 1-inch pieces; 1 tbsp coconut oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 tbsp ginger grated; 1 pcs red bell pepper sliced; 400 ml coconut milk full-fat can; 120 ml chicken broth; 3 tbsp lime juice freshly squeezed; 1 tbsp fish sauce; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.25 cup cilantro chopped

This paleo-friendly dish features tender chicken simmered in a creamy, tangy coconut-lime sauce. It's a flavorful weeknight meal that comes together quickly with fresh ingredients.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 548 kcal

Gluten-free

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gchicken breast, cut into 1-inch pieces
1 tbspcoconut oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 tbspginger, grated
1 pcsred bell pepper, sliced
400 mlcoconut milk, full-fat can
120 mlchicken broth
3 tbsplime juice, freshly squeezed
1 tbspfish sauce
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

0.25 cupcilantro, chopped

Equipment

large skillet · measuring cups · measuring spoons · cutting board · knife

The method

Step by step

1
Heat the coconut oil in a large skillet or pot over medium-high heat.
About 1 min
2
Add the chicken breast pieces to the hot pan and cook until lightly browned on all sides, about 5-7 minutes. Do not cook through completely.
About 6 min
Cook’s note: Cook in batches if necessary to avoid overcrowding the pan, which can steam the chicken instead of browning it.
3
Remove the chicken from the pan and set aside.
4
Add the yellow onion to the same pan and sauté for 3-4 minutes until softened.
About 3 min
5
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add the red bell pepper and cook for 2-3 minutes until slightly tender-crisp.
About 2 min
7
Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
About 3 min
8
Return the chicken to the pan. Add the lime juice, fish sauce, salt, and black pepper.
9
Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
About 11 min
10
Taste and adjust seasoning as needed.
11
Serve hot, garnished with fresh cilantro.
Cook’s note: This dish pairs well with cauliflower rice or steamed vegetables.

Per serving

Nutrition

67%Score

Calories: 547.5kcal
Protein: 50.5g
Carbs: 14.8g
Fat: 36.1g
Fibre: 4g
Sugar: 6.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover coconut lime chicken in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat, or in the microwave, until warmed through.