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Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon chili flakes (optional, for heat)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup canned coconut milk (full-fat for best results)
- ½ cup chicken broth
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon honey or maple syrup (optional, for balance)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Pat the chicken dry and season with salt, pepper, garlic powder, cumin, paprika, and chili flakes.
- Heat olive oil or coconut oil in a skillet and sear chicken for 4-5 minutes on each side until golden brown. Remove from skillet.
- Sauté onion in the same skillet for 2-3 minutes, then add garlic and sauté for another 30 seconds.
- Pour chicken broth into the skillet, scraping up any browned bits, and add coconut milk, lime juice, lime zest, soy sauce, and honey. Stir to combine.
- Simmer the sauce on medium-low heat for 5 minutes.
- Return the chicken to the skillet and cover, allowing it to simmer for another 8-10 minutes until cooked through.
- Garnish with fresh cilantro and serve.
Notes
Use full-fat coconut milk for a creamier texture.
Adjust lime juice according to your taste preference.
Let the chicken rest after cooking to maintain juiciness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tropical
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 700
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 40
- Cholesterol: 120