🥥🍋 Coconut Lime Chicken

| Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Serves: 4
Calories per serving: 350–400 kcal

💛 Why You’ll Love This Recipe

✅ Rich & Zesty – Creamy coconut milk meets tangy lime
✅ One-Pan Wonder – Easy cleanup, perfect for weeknights
✅ Naturally Gluten-Free & Dairy-Free
✅ Customizable – Adjust spice, add veggies, or switch proteins
✅ Meal-Prep Friendly – Stores and reheats well

🛒 Ingredients

Protein & Aromatics

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil or coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced

Seasoning

• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp ground cumin
• ½ tsp paprika
• ½ tsp chili flakes (optional)

Sauce Base

• 1 cup full-fat canned coconut milk
• ½ cup chicken broth
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tbsp soy sauce or coconut aminos
• 1 tsp honey or maple syrup (optional, for balance)

Garnish

• 2 tbsp fresh cilantro, chopped

🥄 Instructions

1. Prep & Season Chicken

Pat chicken dry. Season both sides with salt, pepper, garlic powder, cumin, paprika, and chili flakes.

2. Sear Chicken

Heat oil in a large skillet over medium-high. Sear chicken 4–5 mins per side until golden. Remove and set aside.

3. Make Sauce

• In the same pan, sauté onion for 2–3 mins until soft.
• Add garlic; cook 30 seconds.
• Stir in broth to deglaze, then add coconut milk, lime juice, zest, soy sauce, and honey. Simmer 5 mins.

4. Finish Cooking

Return chicken to pan. Spoon sauce over top. Cover and simmer 8–10 mins, until internal temp reaches 165°F (75°C).

5. Garnish & Serve

Top with cilantro and serve over rice, quinoa, noodles, or veggies.

🍽 Serving Ideas

• Jasmine or coconut rice
• Rice noodles or quinoa
• Roasted vegetables (bell peppers, zucchini, sweet potatoes)
• Cauliflower rice (low-carb)
• Garlic naan or tortillas for fusion tacos
• Over fresh salad with mango & citrus vinaigrette

🌟 Tips & Tricks

• Use full-fat coconut milk for the richest sauce
• For extra heat, add sriracha or double the chili flakes
• Thicken the sauce with a cornstarch slurry if needed
• For a sweeter balance, add a bit more honey or maple syrup
• Don’t overcook – chicken should be just done for tenderness

🧊 Storage & Freezing

Fridge: Store leftovers in an airtight container for up to 3 days
Freezer: Freeze cooled chicken and sauce up to 3 months
Reheat: Warm gently on the stove, adding a splash of broth if needed

🔄 Variations

• Coconut Lime Shrimp: Swap chicken for shrimp, cook 4–5 mins
• Thai-Style: Add red curry paste and Thai basil
• With Pineapple: Add fresh or canned pineapple chunks
• Keto-Friendly: Use cauliflower rice and omit honey
• Creamy Pasta Version: Toss sauce with cooked pasta
• Soup Version: Add more broth + veggies for a cozy coconut lime soup
• Grilled: Marinate in the sauce, then grill and serve with fresh lime wedges

❓ FAQ

Can I use chicken thighs?
Yes, thighs are juicier and work perfectly.

Can I make this in a slow cooker?
Absolutely! Cook on low 4–5 hrs or high 2–3 hrs.

How can I reduce the tanginess?
Use less lime juice or balance with a bit more coconut milk or honey.