Coconut Lime Chicken

Prep Time 15

Cook Time 25

Servings servings

Calories 430kcal

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

US Customary - Metric

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