Coconut Lime Chicken Recipe

This flavorful coconut lime chicken offers a refreshing twist on your typical dinner routine. It is highly customizable and pairs wonderfully with basmati or jasmine rice. You can prepare everything in one pan, from the chicken to the sauce and crisp-tender green beans. SSP prepared.

 Ingredients

•  2 tablespoons refined coconut oil or olive oil, divided
• 4 skinless, boneless chicken breasts (1.5 to 2 pounds)
• 1 3/4 teaspoons salt, divided, plus more to taste
• 2 large shallots, peeled and sliced
• 12 ounces fresh green beans, trimmed

• 3 garlic cloves, minced
• 1 1/2 teaspoons grated or finely minced fresh ginger
• 3/4 cup low-sodium chicken broth
• 1 (13.5-ounce) can coconut cream, shaken well
• 1 heaping teaspoon freshly grated lime zest (from approximately 2 limes)
• 1 tablespoon fresh lime juice (from 1 to 2 limes), plus more, to taste
• Fresh cilantro, for garnish, optional
• Lime wedges and toasted coconut, for serving, optional
• Freshly steamed rice, for serving, optional

 Method

1. Sear the Chicken

Start by heating 1 1/2 tablespoons of oil in a large skillet over medium-high heat. Season the chicken on both sides with 1 teaspoon of kosher salt. Swirl the oil to coat the skillet, then add the chicken in a single layer. If available, use a splatter guard. Cook until the underside is golden brown and the chicken releases from the pan, about 4 to 6 minutes. Flip the chicken and cook for another 4 minutes until browned.

After searing, transfer the chicken to a plate and cover it with foil. It will not be fully cooked at this point. Reduce the skillet heat to medium; do not clear the pan.

2. Cook the Vegetables

Add the remaining 1/2 tablespoon of oil to the skillet along with the shallots and 3/4 teaspoon of salt. Sauté for 1 to 2 minutes until they begin to turn translucent. Add the green beans and garlic, tossing until fragrant, which takes about 1 minute. Then, add the ginger and stir. Pour in the chicken broth and scrape the pan to release any stuck pieces.

3. Add Coconut Cream and Finish Cooking the Chicken

Stir in the coconut cream. Reintroduce the chicken to the pan, nestling it among the green beans. Ensure the chicken is immersed as much as possible. Bring the mixture to a simmer and cook while occasionally turning the chicken and stirring the sauce until its internal temperature reaches 165°F, 7 to 10 minutes.

4. Add Lime and Serve

Turn off the heat and mix in the lime zest and lime juice. Adjust seasoning by adding more lime juice or salt to taste. Serve with fresh cilantro on top, coconut flakes, and lime wedges on the side, if desired, along with rice.

Earlier, SSP shared a homemade hot sauce recipe.