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Coconut Lime Chicken Skillet

Coconut Lime Chicken Skillet for a Flavorful Weeknight Feast

This Whole30 Coconut Lime Chicken Skillet is a quick, flavorful one-pan meal perfect for any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil Substitute with avocado oil for a higher smoke point.
  • 1 pound Chicken Breasts Sliced into cutlets for quick cooking.
  • 1 medium Yellow Onion Can substitute with shallots or red onions.
  • 2 cloves Minced Garlic Fresh garlic is recommended for better flavor.
  • 1 tablespoon Minced Ginger Use powdered ginger if fresh is unavailable.
  • 1 cup Chicken Broth Can use vegetable broth for a vegetarian option.
  • 1 cup Coconut Cream Substitute with full-fat coconut milk for a lighter sauce.
  • 1 tablespoon Lime Juice Always use fresh lime juice for the best flavor.
  • 1 teaspoon Dried Basil Fresh herbs elevate the flavor profile.
  • 1 teaspoon Dried Coriander Fresh herbs elevate the flavor profile.
  • 1 cup Cilantro Use parsley as a milder alternative.
  • to taste Salt
  • to taste Pepper
  • 1/2 teaspoon Red Pepper Flakes Optional, adjust according to spice preference.
For Serving
  • 2 cups Cauliflower Rice A great gluten-free base.
  • 2 cups Shredded Cabbage Perfect for added texture.
  • 2 cups Roasted Vegetables Broccoli or green beans complement the meal.

Equipment

  • Large cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Heat a large cast-iron skillet over medium-high heat for about 4-5 minutes until hot and shimmering. Add olive oil to coat the bottom.
  2. Season the chicken cutlets with salt and pepper on both sides and cook in the skillet for about 4 minutes until golden. Flip and cook for another 4 minutes. Transfer to a plate and set aside.
  3. In the same skillet, add diced onion, minced garlic, and minced ginger. Sauté over medium heat for about 10 minutes until the onion is translucent and starting to brown.
  4. Pour in the chicken broth, scraping up browned bits. Add coconut cream, lime juice, dried basil, and coriander. Stir and let bubble lightly.
  5. Reduce heat to medium-low and let the sauce simmer for about 10 minutes, stirring occasionally.
  6. Stir in chopped cilantro and red pepper flakes. Return chicken to skillet, cover, and simmer for an additional 5 minutes until chicken is fully cooked.
  7. Taste the sauce and adjust seasoning with more salt and pepper if needed. Serve over cauliflower rice, shredded cabbage, or alongside roasted vegetables.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 14gProtein: 30gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

This dish can be stored in the fridge for up to 4 days, and is ideal for meal prep. Add extra veggies for nutrition.

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