CREAMY COCONUT LIME CHICKEN
I really
like Thai food and it always makes me think of comfort food! This paleo and
Whole30 friendly chicken made from coconut and lime is so tasty, fresh and
satisfying!
INGREDIENTS
- 1 cup chicken stock
- 1 tablespoon olive oil
- Salt and pepper
- 1 tablespoon cornstarch
- 1/2 teaspoon turmeric
- 1 red bell pepper, diced
- 1/2 cup diced onion
- 1/4 teaspoon red chili flakes
- 2-3 cloves garlic, minced
- 1/2 cup heavy cream
- 1-2 tablespoons chopped fresh cilantro
- 4-6 2 tablespoons lime juice
- boneless, skinless chicken breasts
- 1 (13.6 oz.) can coconut milk
INSTRUCTIONS
First, Season
the chicken with salt and pepper. Heat the oil in a large skillet over medium
heat. Add chicken breasts and cook for 5 to 7 minutes per side until golden
brown and cooked through. Remove on a plate and cover to keep warm.
Then, Add
the onion, pepper and garlic to the pan and cook for about 5 minutes or until
the vegetables begin to soften.
In a small
bowl, whisk together chicken broth and cornstarch. Add to pan with flakes of
red pepper and turmeric. Simmer, stirring occasionally, until sauce slightly
thickens.
Stir in the
coconut milk and simmer for 3 to 5 minutes. Add the lime juice and cream and
put the chicken back in the pan. Season with salt and pepper to taste. Cook 5
to 10 more minutes or until chicken is cooked through.
Sprinkle with fresh
coriander before serving.
Happy
Cooking Time.
