Description
Coconut Lime Chicken brings tropical flavors straight to your dinner table with a zesty twist that makes weeknight meals feel like a mini vacation. Tender chicken soaks up creamy coconut and tangy lime in a quick marinade that delivers maximum flavor with minimal effort.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Spices and Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon chili flakes
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 small onion
- 3 cloves garlic
- 1 cup canned coconut milk
- ½ cup chicken broth
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 2 tablespoons fresh cilantro
Instructions
- Pat 4 chicken breasts completely dry with paper towels. Blend 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon ground cumin, ½ teaspoon paprika, and ½ teaspoon chili flakes. Press seasoning firmly into each side of the chicken.
- Heat 1 tablespoon olive oil in a large skillet at medium-high temperature (375°F). Sear chicken for 4-5 minutes per side until golden brown. Remove chicken and set aside on a clean plate.
- Reduce skillet heat to medium (350°F). Sauté 1 small finely chopped onion for 2-3 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds while stirring constantly.
- Pour ½ cup chicken broth into the skillet, scraping pan bottom to release browned bits. Stir in 1 cup full-fat coconut milk, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 tablespoon soy sauce, and 1 teaspoon honey.
- Simmer sauce at low heat (325°F) for 5 minutes until slightly thickened. Taste and adjust seasonings as needed.
- Return chicken to skillet, coating each piece with sauce. Cover and cook at low heat (325°F) for 8-10 minutes until chicken reaches 165°F internal temperature.
- Sprinkle 2 tablespoons fresh chopped cilantro over the dish before serving.
Notes
- Pat chicken dry before seasoning to help spices adhere and create a better crust.
- Use fresh lime juice instead of bottled for brighter, more vibrant flavor.
- Let the chicken rest after cooking for 5-10 minutes to keep the meat juicy and tender.
- For a dairy-free version, swap coconut milk with almond or oat milk and add extra coconut flakes for richness.
- Prep Time: 5 minutes
- Cook Time: 20-23 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg