Did I mention we just got back from vacation? We were in sunny Florida and we had access to tasty and tropical food. Today, I am bringing some Florida to my kitchen with coconut and lime for healthy dinner #4 this week. Here’s how I made it.
coconut lime chicken
makes 3-4 servings
- 2 boneless skinless chicken breasts
- Salt & pepper to taste
- 2 teaspoons oil, I used avocado oil
- 1 teaspoon crushed garlic
- 1/2 a small red onion, sliced
- 1/2 a 13.5 ml can of unsweetened coconut milk
- Juice of 1 1/2 limes
- Zest of 1 lime
- 1/2 teaspoon agave
- 1 teaspoon cumin powder
- A pinch of red pepper flake
- Optional: toasted slivered almonds
- In a skillet over medium to high heat, add a teaspoon of oil.
- Season the chicken on both sides with S&P and then add to the skillet.
- Cook the chicken until brown and then set aside. I sliced the chicken but you can leave it whole.
- In the same skillet, add another teaspoon of oil, the garlic, cumin and red pepper. Stir.
- Then add the coconut milk, agave, lime juice and zest. Let the sauce come to a simmer.
- Add the chicken back into the sauce to heat through.
- Serve with rice or quinoa and top with toasted almonds.
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