Print

Coconut Lime Chicken (Paleo, Keto)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Lime Chicken is a bright fresh chicken recipe in a light coconut sauce bursting with lime flavor and cilantro.

Ingredients

Scale
  • 1 – 1 ½ pounds boneless chicken breasts, thinly sliced*
  • Celtic sea salt and pepper
  • 2 tablespoons coconut oil
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled* and grated on a microplane or finely minced
  • 1/4 cup lime juice (about 2 limes)
  • 1 can (13.5 ounces) coconut milk
  • 1 teaspoon fish sauce or gluten free tamari
  • 1/3 cup fresh cilantro, chopped plus more for garnish
  • Lime slices for garnish (optional)

Instructions

  1. If your chicken breasts are whole, cut each breast in half horizontally to make 2 thin sliced breasts. Season both sides with salt and pepper.
  2. Prep shallots, garlic, ginger, juice limes, chop cilantro and set everything aside.
  3. Heat a large saute pan over medium-high heat and add coconut oil.
  4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan. Cook, without disturbing for 3-4 minutes, until lightly brown.
  5. Turnover and cook another 3-4 minutes until the chicken is mostly cooked through.
  6. Remove chicken from the pan and set aside. Lower the heat to medium.
  7. Add the garlic and shallot to the pan. Cook, stirring for 1-2 minutes until fragrant.
  8. Add ginger and stir.
  9. Add lime juice, coconut milk, and fish sauce to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
  10. Simmer 5 minutes until slightly thickened.
  11. Add the chicken breasts back to the skillet with the sauce. Simmer for 1-2 minutes, or until the chicken is fully cooked.
  12. Stir in the cilantro.
  13. Serve with cauliflower rice, quinoa or potatoes. Spoon sauce over everything for serving.
  14. Sprinkle with cilantro and garnish with lime slices (optional).

Equipment

Notes

I find ¼ pound chicken breast to be enough per person but if you want more, cook 1 ¼ – 1 ½ pounds of chicken breasts.. There will be enough sauce.

The easiest way to peel ginger is by scraping the skin off with the edge of a spoon.

Nutrition information is with 1 pound of chicken.

Find it online: https://eatwellenjoylife.com/coconut-lime-chicken-paleo/