This coconut lime chicken recipe is a quick 30 minute dinner that everyone will enjoy! The seasoned chicken is simmered in a light, refreshing sauce and is SCD, Paleo, Whole 30, gluten free, grain free, dairy free, and soy free.
I'm in a constant search to make chicken dinners more interesting while still keeping the ingredient list short and using pantry staples.
This recipe checks all the boxes! It's under 10 ingredients, takes less than 30 minutes to make, is super flavorful, uses just one pan, and the kids LOVE it!
Chicken Breast - Either skinless boneless chicken breast or chicken cutlets can be used.
Coconut Milk - Use full fat canned coconut milk and be sure to shake the can well before measuring.
Culantro - If you don't have fresh culantro on hand, fresh cilantro can be used instead.
Preparing the chicken breasts
For a faster cook time, use thin chicken breasts. I like to use a filet knife to slice the breasts horizontally to create cutlets.
Another option is to place the chicken breasts in-between two pieces of plastic wrap and then use either a meat tenderizer or rolling pin to pound the chicken to an even thickness.
How to make this coconut lime chicken recipe
Grate the outer peel of the limes before juicing them. Then finely mince the garlic cloves (photo 1).
Melt the coconut oil in a large skillet over medium-high heat, making sure to tilt the pan a few times so that the oil covers the bottom.
Pat the chicken dry before evenly sprinkling both sides with salt, pepper, and paprika (photos 2 and 3).
Once the oil is hot (a drop of water that hits the oil should sizzle) carefully add the chicken to the pan making sure they don't overlap.
Cook for 3 to 5 minutes before flipping the chicken over and cooking for an additional 3 to 5 minutes (photo 4).
Remove the chicken from the pan and set aside. Drop the heat to medium before adding the garlic and stirring with a wooden spoon for about one minute just until fragrant.
Pour the coconut milk into the pan along with the lime juice, lime peel, and cumin (photos 5, 6, 7, and 8). Stir the mixture, making sure to scrape up any bits of brown from the bottom of the pan.
Transfer the chicken back into the pan and cover with a lid (photo 9). Allow to cook for 10 to 15 minutes or until the chicken has cooked through and is no longer pink. A meat thermometer should read 165F.
Be sure to spoon some of that delicious sauce over the coconut lime chicken before garnishing with freshly chopped culantro and lime slices! Hope you enjoy!
Here are more chicken recipes you're sure to love!
- Baked Chicken Bruschetta
- Oregano Lemon Chicken
- Italian Braised Chicken Thighs
- Apple Cider Marinated Chicken Breast
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Coconut Lime Chicken
- 3 to 4 skinless boneless chicken breasts (about 1 to 1 ½ pounds)
- 1 Tablespoon coconut oil
- 1 Tablespoon grated lime peel
- ¼ cup lime juice (about 2 limes)
- 1 Tablespoon finely minced garlic (about 2 cloves)
- 1 cup full fat canned coconut milk shake the can well before measuring
- 1 teaspoon cumin
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- chopped culantro and lime slices for garnish optional
- Melt the coconut oil in a large skillet over medium-high heat, making sure to tilt the pan a few times so that the oil covers the bottom.
- Pat the chicken breasts dry with a paper towel before sprinkling both sides with the salt, pepper, and paprika.
- Once the oil is hot ( a small drop of water should sizzle when hitting the oil), carefully place the chicken in the skillet making sure they don't overlap.
- Cook for 3 to 5 minutes on both sides before transferring to a plate and lowering the heat to medium.
- If needed, pour a little bit more oil into the skillet before adding the garlic. Use a wooden spoon to stir and cook for just one minute.
- Pour the coconut milk and lemon juice into the skillet then add in the grated lime peel and cumin. Stir the mixture well, scraping up any brown bits from the bottom of the skillet.
- Transfer the chicken back to the skillet and cover with a lid. Allow to cook for 10 to 15 minutes or until the middle is no longer pink. A meat thermometer inserted into the thickest part of the breasts should read 165F.
- Spoon the sauce over the chicken and garnish with lime slices and freshly chopped culantro.
- For a quicker cook time, thick chicken breasts can be sliced horizontally into cutlets. The chicken breasts can also be placed in-between two pieces of plastic wrap and pounded with a meat tenderizer or rolling pin until they're the same thickness.