Description
A bright and zesty weeknight favorite that balances creamy coconut milk with lively lime for a comforting yet refreshing dish.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup coconut milk (full-fat for richer flavor)
- 2 tbsp fresh lime juice (about 1–2 limes)
- 1 tsp lime zest
- 2 tbsp olive oil or coconut oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp honey (optional, for balance)
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp paprika
- Salt and black pepper, to taste
- ¼ cup fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Cook Mode Prevent your screen from going dark
Instructions
- 1. Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, turmeric, and paprika.
- 2. In a large skillet over medium-high heat, add olive or coconut oil. Sear chicken breasts for 3–4 minutes per side until golden brown. Remove and set aside.
- 3. In the same skillet, sauté garlic and ginger for 1 minute until fragrant.
- 4. Lower heat to medium, pour in coconut milk, lime juice, lime zest, cumin, and honey. Stir and let it simmer for 2 minutes.
- 5. Return the chicken to the skillet. Cover and cook on low heat for 12–15 minutes, or until chicken is cooked through (internal temp 165°F).
- 6. Garnish with fresh cilantro and serve with lime wedges. Best paired with jasmine rice or quinoa.