Coconut Lime Chicken (Dairy Free)
Transport your taste buds to a tropical paradise with this vibrant Coconut Lime Chicken. Succulent, pan-seared chicken breasts are bathed in a creamy, tangy, and subtly spicy dairy-free sauce infused with coconut milk and fresh lime. It's a quick, easy, and incredibly flavorful meal that's perfect for a weeknight dinner or an impressive gathering.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Bursting with bright, tropical flavors from the lime and coconut.
- A fantastic dairy-free and gluten-free option for a healthy meal.
- Ready in under an hour, making it perfect for busy weeknights.
- Simple preparation with minimal cleanup, all in one skillet.
- Versatile and easily adaptable to different spice preferences.
Ingredients
- 4 boneless, skinless chicken breasts, approximately 680 grams (1 1/2 pounds)
- 1.25 ml (1/4 teaspoon) sea salt
- 1.25 ml (1/4 teaspoon) freshly ground black pepper
- 15 ml (1 tablespoon) coconut oil, plus more if needed
- Approximately 75 grams (1/2 cup) red onion, finely chopped
- 1 medium red or green chili (such as Anaheim or jalapeño), seeded and finely chopped (optional, adjust to preferred heat level)
- 240 ml (1 cup) organic chicken stock
- 30 ml (2 tablespoons) fresh lime juice, from about 1 large lime
- 15 ml (1 tablespoon) fresh cilantro, chopped, plus extra for garnish
- 2.5 ml (1/2 teaspoon) red chili flakes
- 120 ml (1/2 cup) full-fat unsweetened coconut milk from a can or coconut cream
- Pinch of turmeric powder (optional, for color)
- 15 ml (1 tablespoon) arrowroot starch (for Paleo/Whole30) or corn starch, mixed with 15 ml (1 tablespoon) water (optional, for thickening)
Instructions
- Prepare the chicken by placing each boneless, skinless chicken breast between two sheets of plastic cling wrap. Using a meat mallet or the bottom of a heavy pan, pound the chicken breasts to an even thickness of about 1.5-2 cm (0.6-0.8 inches). This ensures they cook evenly and quickly. Season both sides of the chicken generously with sea salt and freshly ground black pepper.
- Heat the coconut oil in a large, heavy-bottomed skillet or frying pan over medium-high heat until shimmering. Carefully add the seasoned chicken breasts to the hot pan. Cook each side for 5-7 minutes, or until deeply golden brown and caramelized. The goal here is to develop flavor and a beautiful crust, not to cook them through completely. Once browned, remove the chicken from the skillet and set it aside on a clean plate.
- Reduce the heat to medium. If necessary, add a small amount of extra coconut oil to the pan. Add the chopped red onion to the skillet and sauté for 3-5 minutes, stirring occasionally, until it begins to soften and become translucent. Next, add the chopped chili pepper (if using) and continue to sauté for another 2 minutes to allow its aromatics to release.
- Pour in the organic chicken stock, full-fat coconut milk, fresh lime juice, chopped cilantro, and red chili flakes into the skillet. Stir well to combine all ingredients and scrape up any browned bits from the bottom of the pan, which will add tremendous flavor to the sauce. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Allow it to simmer for approximately 10 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- If you desire a thicker sauce, now is the time to add the starch slurry. Whisk the arrowroot or corn starch with water in a small bowl until smooth, then slowly pour it into the simmering sauce while stirring constantly. Continue to simmer for 1-2 minutes until the sauce has thickened to your desired consistency.
- Carefully return the seared chicken breasts to the skillet, nestling them into the simmering coconut lime sauce. Cover the skillet with a lid and continue to cook for another 5-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Be careful not to overcook the chicken, as this can make it dry.
- Remove the skillet from the heat. Serve the Coconut Lime Chicken immediately, spooning the rich, flavorful sauce generously over the chicken. It pairs wonderfully with steamed jasmine rice, brown rice, or cauliflower rice for a low-carb option. Finish with an extra sprinkling of fresh cilantro and a few more red chili flakes or fresh chili slices for garnish, and enjoy your delicious, dairy-free meal!
- For an added burst of freshness, you can also squeeze a final dash of fresh lime juice over the plated dish just before serving.
Tools You’ll Need
- Large, heavy-bottomed skillet with a lid
- Meat mallet or heavy pan (for pounding chicken)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk (if using starch slurry)
- Tongs or spatula
Essential Success Tips
- Pound the chicken breasts to an even thickness for consistent cooking; this prevents drying out thinner parts while thicker parts cook.
- Don't rush the browning step for the chicken; a good sear adds significant depth of flavor to the entire dish.
- Taste the sauce before adding the chicken back in and adjust seasonings as needed, especially lime juice and salt.
- Use full-fat coconut milk for the creamiest, most luxurious sauce; light coconut milk may result in a thinner consistency.
- Avoid overcooking the chicken once it's back in the sauce; use a meat thermometer to ensure it reaches 74°C (165°F) without becoming dry.
Professional Cooking Secrets
- To infuse maximum flavor, consider marinating the pounded chicken in a tablespoon of lime juice and a pinch of salt for 15-20 minutes before searing. This tenderizes and seasons the meat from within.
- For an extra layer of complexity, toast the red chili flakes in the dry skillet for about 30 seconds before adding the coconut oil and onions. This awakens their aromatic oils and deepens their heat.
- If you prefer a thicker, richer sauce without starch, allow the sauce to simmer uncovered for an extra 5-10 minutes before adding the chicken back, letting it reduce naturally. Just ensure it doesn't get too salty as it concentrates.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Variations: Feel free to add some chopped bell peppers or snap peas along with the onions for added vegetables and crunch. You can also garnish with toasted coconut flakes for a textural contrast.
- Serving Suggestion: This chicken is also excellent served with quinoa, couscous, or a fresh side salad.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, absolutely! Chicken thighs are a great option for this recipe as they tend to stay juicier. Adjust cooking times slightly; thighs may need a few extra minutes to cook through. Pound them similarly to ensure even cooking.
Is this recipe spicy? How can I adjust the heat?
The recipe includes an optional chili and red chili flakes, so the spice level is adjustable. For a milder dish, omit the fresh chili entirely and reduce the red chili flakes or skip them. For more heat, use a spicier chili like a serrano or increase the amount of chili flakes.
Why do I need to pound the chicken?
Pounding the chicken breasts to an even thickness ensures that they cook uniformly. This prevents the thinner edges from drying out while the thicker parts are still cooking, resulting in more tender and juicy chicken overall.
Nutrition Facts (Per Serving)
Calories: 420, Protein: 45g, Fat: 24g, Carbs: 8g, Fiber: 2g (Approximate per serving, without rice)
Allergy Information
This recipe is dairy-free, gluten-free, and nut-free (if using coconut milk, which is a fruit, not a tree nut). It contains chicken. Always check labels on packaged ingredients like chicken stock and coconut milk to ensure they meet your specific dietary needs and are free from any hidden allergens.
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