Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 2 tbsp Extra-virgin olive oil
- 3 cloves Garlic sliced
- 1 cup Chicken broth
- 1 cup Coconut milk
- 2 tsp Lime juice
- 1/4 cup Fresh cilantro chopped, plus more for garnish
- 4 Dinner rolls
Instructions
- Season both sides of the chicken with salt and pepper.
- Heat the oil in a nonstick pan over medium heat. Once hot sear the chicken on both sides until golden brown. Then remove from the pan and set aside.
- Add the garlic to the pan and saute until golden brown. Stir in the broth, coconut milk, and lime juice. Bring to a simmer. Add the chicken back to the pan and cook to an internal temperature of 160 degrees then remove from the pan and set aside.
- Continue simmering the liquid until it reduces and thickens to a smooth consistency. Season with salt and pepper. Remove from the heat and stir in half of the cilantro.
- Spoon the sauce over the chicken and serve with bread. Garnish with cilantro.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 430kcal | Carbohydrates: 16g | Protein: 28g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 518mg | Potassium: 638mg | Fiber: 1g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 3mg
Coconut Lime Chicken
Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 2 tbsp Extra-virgin olive oil
- 3 cloves Garlic sliced
- 1 cup Chicken broth
- 1 cup Coconut milk
- 2 tsp Lime juice
- 1/4 cup Fresh cilantro chopped, plus more for garnish
- 4 Dinner rolls
Instructions
- Season both sides of the chicken with salt and pepper.
- Heat the oil in a nonstick pan over medium heat. Once hot sear the chicken on both sides until golden brown. Then remove from the pan and set aside.
- Add the garlic to the pan and saute until golden brown. Stir in the broth, coconut milk, and lime juice. Bring to a simmer. Add the chicken back to the pan and cook to an internal temperature of 160 degrees then remove from the pan and set aside.
- Continue simmering the liquid until it reduces and thickens to a smooth consistency. Season with salt and pepper. Remove from the heat and stir in half of the cilantro.
- Spoon the sauce over the chicken and serve with bread. Garnish with cilantro.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 430kcalCarbohydrates: 16gProtein: 28gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 88mgSodium: 518mgPotassium: 638mgFiber: 1gSugar: 3gVitamin A: 279IUVitamin C: 8mgCalcium: 67mgIron: 3mg
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