I’m on a coconut milk kick this month and it’s so weird for me because for most of my life, I thought I was allergic to coconut. Here’s why… when I was a little girl, my gram took me to get ice cream from the ice cream truck. I picked a coconut ice pop and devoured the whole thing, only for it to revisit me hours later all over my Gram’s bed. Needless to say, I couldn’t stand even the smell of coconut for years and years. Somehow, that morphed into me thinking I was allergic to it.
Then about 10 years ago, my friend Mike made granola bars without me knowing they had coconut in them. I gobbled one after another up and after finding out what was in them, I realized it was the coconut I loved (and was actually not allergic to).
Here we are today and I am loving on all things coconut, especially coconut milk! It’s in at least half the dishes I made this month and I don’t see myself slowing down using it anytime soon!
This chicken dish is no exception. The chicken bathes in a pool of coconut milk and cilantro to give it the most tender, delicious flavors ever! I served this over cauliflower rice, but you can easily mix it up with any other vegetable too!
Whole30/Paleo Coconut Lime Chicken
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup fresh cilantro, chopped (plus more for topping)
- 1/3 cup lime juice (about 2 limes)
- 2-3 thick chicken breasts
- 2 tablespoons avocado oil (or coconut oil)
- 1/4 cup chicken broth
- 1.5 cups full fat coconut milk
- Salt and pepper
- Lime slices for topping (optional)
Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
Heat a large skillet over medium heat and add avocado oil.Once hot, add the chicken to the pan. Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside. Lower the heat to medium. Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
Add chicken stock, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
Serve over cauliflower rice (if desired) and sprinkle with cilantro and garnish with lime slices (optional). Enjoy immediately!