In the realm of culinary adventures, blending flavors from different corners of the world creates dishes that are not just meals, but experiences. Today, I’m excited to share a recipe that perfectly embodies this idea: Coconut Lime Chicken. This dish marries the creamy, rich taste of coconut with the bright, tangy essence of lime, creating a symphony of flavors that will transport your taste buds straight to a tropical paradise.
Why You’ll Love This Dish
Coconut Lime Chicken is not just about its delightful taste; it’s about ease and health too. Utilizing lean chicken breast, heart-healthy avocado oil, and the natural goodness of coconut milk, this dish is both nutritious and satisfying. Whether you’re a seasoned chef or a kitchen newbie, this recipe promises a hassle-free cooking experience with a gourmet outcome.
Ingredients:
- 2 tbsp avocado oil (or your preferred cooking oil)
- 1 and 1/2 pounds boneless skinless chicken breasts (approx. 3 pieces)
- 1/2 cup minced onion (yellow or white)
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 red chili, thinly sliced (optional for a spicy kick)
- 2 tsp lime zest (finely grated)
- 1 can (13.66 oz) full-fat coconut milk for that creamy texture
- 1 tbsp fish sauce for depth of flavor
- 2 tbsp freshly squeezed lime juice for that tangy zing
- 1/4 cup chopped fresh cilantro and/or Thai basil (optional, for garnish)
- Additional lime wedges and sliced chili for serving (optional)
Directions:
1. Preheat & Sear
Kick off by heating a large skillet over medium-high. Swirl in a tablespoon of avocado oil to coat the pan. Sear the chicken breasts until golden, about 2-3 minutes on each side, then set aside.
2. Aromatic Base
In the same pan, add the remaining oil and toss in the onion, garlic, and ginger. Stir over medium heat until the onion is tender and fragrant. This is where the dish begins to develop its complex flavors.
3. The Coconut Lime Fusion
Introduce the chili (if using), lime zest, and pour in the coconut milk. Let it come to a gentle boil, stirring to lift those flavorful bits off the pan. Reduce the heat, add the chicken back, and let it simmer. This process not only cooks the chicken but infuses it with the rich, aromatic sauce.
4. Final Touches
Once the chicken is cooked through, finish the dish with fish sauce and lime juice, adjusting the seasoning as needed. Garnish with fresh herbs, adding an extra layer of freshness to each bite.
Serving Suggestion
Plate this succulent chicken with a side of steamed rice or vegetables, and drizzle generously with the creamy coconut lime sauce. The balance of flavors is truly remarkable, with each bite offering a taste of the tropics.
Nutritional Information
- Calories: 309 kcal
- Servings: 6
Prep time is a breeze at just 10 minutes, and with a total cooking time of around 30 minutes, this dish is perfect for a weeknight dinner or impressing guests at your next gathering.
Embrace the fusion of flavors with this Coconut Lime Chicken recipe and make your next meal a memorable one. Whether it’s the depth of the coconut milk, the zestiness of the lime, or the subtle kick of chili, each element comes together to create a dish that’s as nourishing as it is delicious. Happy cooking!
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Coconut Lime Chicken
- Total Time: 40 minutes
- Yield: 6 1x
Description
Imagine biting into perfectly cooked chicken breast that’s been infused with the bright, tangy flavors of lime, enveloped in a creamy coconut sauce that’s both rich and refreshing. This Coconut Lime Chicken is a culinary masterpiece that combines simple ingredients to create an explosion of flavors.
Ingredients
2 tbsp avocado oil or cooking oil of choice
1 and 1/2 pounds boneless skinless chicken breasts (about 3)
1/2 cup minced onion (yellow or white)
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 red chili, thinly sliced (optional)
2 tsp lime zest (grated with a microplane)
1 can (13.66 oz) full fat coconut milk
1 tbsp fish sauce
2 tbsp freshly squeezed lime juice
1/4 cup chopped fresh cilantro and/or Thai basil (optional)
Additional lime wedges for serving and sliced chili for garnish if desired
Instructions
Preheat a large skillet (10-12″) over medium-high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil and swirl to coat the bottom of the pan.
Add the chicken breasts to the pan and cook until browned on both sides, 2-3 minutes per side. Then remove the chicken from the pan and set aside.
Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Lower the heat to medium and cook, stirring often until the onion softens and is lightly browned, 4-5 minutes.
Next, add the optional chili, lime zest, and coconut milk. Bring the sauce to a boil, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
Lower the heat to maintain a simmer, and add the chicken breasts back to the pan. Cook for about 8-10 minutes, then turn the chicken breasts over and cook an additional 6-10 minutes, or until an instant-read thermometer registers 165ºF.
When the chicken is done, stir in the fish sauce and lime juice to the sauce, and season to taste with salt. Sprinkle the chopped fresh herbs over the top if using, and serve!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 309