A skillet chicken dish with wonderful flavors of coconut, lime and coriander. So tasty and healthy!
For me, starting the Whole-30 program was never easy. I was used to eating rice and bread everyday. I eat chocolate everyday and drink sugary drinks almost everyday. “How in the world would I survive this program?” – I asked myself.
Meal planning: Meal planning is the first step I did. Although I always plan what meals to prepare for a week or two, planning whole-30 compliant dishes was not easy at first. There are many things to consider like there should’t be anything dairy, any form of sugar, sugar, legumes, etc. So I carefully searched for recipes that are whole-30 compliant and Pinterest helped me a lot.
Certified total spender: During the whole-30 program, you will spend money way too much, at least that’s what happened to me. As I am following what’s in the whole-30 compliant recipe, I feel the need to follow what’s in the list of ingredients. Before the program, I could just settle for a whole chicken and cook whatever my tummy feels to eat regardless of the ingredients I’ll cook with it.
I used my pans, pots and oven way too much. Since I cannot consume what’s inside the fridge or anything I wanted to eat like before, I had to cook more. I spent a lot of time in the kitchen more than the usual. I had printed recipes taped to the cupboards like I was going to take a bar exam.
Hungry, but not HANGRY. Of course, I felt hungry, but not to the point that I get furious when I cannot eat this or that. As far as I can remember, no serious cravings. The only thing I craved for are potatoes, spinach and eggs. No chocolate – hooray!
Read labels. I always read food labels when I want to buy something I am not sure about. When I have a doubt, I put it back on the shelf and think of an alternative, if there is. If not, I leave the store, but not with a heavy heart.
I kinda love Whole-30 compliant dishes. I quite enjoyed browsing Pinterest for whole-30 compliant dishes. I have tried some of the recipes on my Pinterest board and they were absolutely delicious! And of of them is my version of this coconut lime chicken.
This is a one-pan chicken dish that’s full of flavorful stuff like coconut, lime and coriander. This is exceptionally good. The combination of the flavors is so perfect. I am sure addition of baby spinach would be great as well. I would love to make this again. Hmm, by the weekend? 😛
The chicken can be shredded and turned into a soup. Get that bowl of yours and place a serving, top with more coriander and squeeze of lime juice. I made that version as well and it was fantastic. At first, I served this first with my cauliflower rice – oh, it was the best! The second day, I turned this dish into a soup. I am more convinced now that healthy dishes are delicious, too. 😉
I hope you all love this one as I am also taking this delicious dish at Fiesta Friday #161, co-hosted by Laura. Thanks, Angie and Laura. ❤
Coconut Lime Chicken
- 3-4 boneless and skinless tender chicken breasts
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp coconut oil
- 1/2 cup onion, chopped
- 1 red chili, sliced
- 2 tbsp freshly squeezed lime juice
- 1/2 cup chicken stock, homemade or organic
- 2 tbsp fresh coriander leaves, roughly chopped (more to garnish)
- 1 cup coconut milk
- 1 tbsp arrowroot* starch dissolved in 1 tbsp water
- Sprinkle each chicken breasts with salt and pepper.
- In large skillet or deep pan with medium-high heat, add coconut oil.
- Add in chicken breasts and cook for about 5 minutes each side or until brown in color.
- Remove the chicken and transfer into a plate.
- Add in onion and cook until translucent.
- Add in red chili and cook for another minute.
- Add in lime juice, chicken stock and coriander. Reduce heat and simmer for 5 minutes.
- Add in coconut milk and chicken. Simmer again for about 10 minutes.
- Add in arrowroot starch and water mixture. Set the fire to high and once boiling, reduce the heat again to low. Cook until sauce is a little thick or for 5 minutes.
- Turn off the heat and garnish with more chopped coriander and/or sliced red chili.
*If not in Whole 30 program, cornstarch can be used instead of arrowroot
I used homemade chicken broth
Source recipe: Coconut Lime Chicken by A Saucy Kitchen