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Home » Main Dish

Coconut Lime Chicken

Published: Apr 14, 2021 · Modified: Apr 16, 2021 by Jennifer Brown · This post may contain affiliate links · 4 Comments

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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!

I always serve it with either Cilantro Lime Cauliflower Rice or Coconut Cauliflower Rice...so yummy!

Ingredients

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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Three chicken breasts in a skillet with coconut lime sauce garnished with culantro and lime slices.

Coconut Lime Chicken

by: Jennifer Brown
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Course dinner
Cuisine American
Servings 4
Calories 306 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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. 
 
The nutritional information calculated in this recipe is an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy or screenshot this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Calories: 306kcalCarbohydrates: 6gProtein: 26gFat: 21gSaturated Fat: 16gTrans Fat: 1gCholesterol: 72mgSodium: 723mgPotassium: 615mgFiber: 2gSugar: 2gVitamin A: 59IUVitamin C: 9mgCalcium: 27mgIron: 2mg
Keyword coconut lime chicken, healthy chicken dinner
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Reader Interactions

Comments

  1. Susan

    April 17, 2021 at 8:54 am

    Wow Jennifer - this recipe looks delicious like so many of them!! I intend to make this one soon!

    Susan

    Reply
    • Jennifer Brown

      April 20, 2021 at 12:42 pm

      I hope you love it!

      Reply
  2. Aaron

    April 16, 2021 at 2:01 pm

    This is one of my favorites! Incredibly flavorful without being "heavy". Wonderful dish!

    Reply
    • Jennifer Brown

      April 20, 2021 at 12:42 pm

      So glad you like it!

      Reply

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Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

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