Description
A light, bright dish that balances rich coconut cream with a zesty lime lift, making it perfect for a comforting weeknight meal or a special occasion.
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
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Instructions
- 1. Pat the chicken breasts dry and season with salt, black pepper, turmeric, and paprika. Let sit at room temperature for 5–10 minutes.
- 2. Heat a large skillet over medium-high heat with oil. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- 3. Reduce heat and sauté garlic and ginger for 30–60 seconds until fragrant.
- 4. Add coconut milk, lime juice, lime zest, cumin, and honey. Simmer for 2 minutes.
- 5. Return chicken to the skillet, cover, and simmer for 12–15 minutes until chicken reaches 165°F (74°C).
- 6. Serve garnished with cilantro and lime wedges, paired with rice or a salad.