Creamy Coconut Lime Chicken
Not only is this recipe super easy to make, but it also packs a punch of flavor and nutrition! It’s perfect for busy weeknights and is a must-try for anyone looking to maintain stable blood sugar levels, build muscle, or simply eat a yummy meal.
This dish is specifically designed to support metabolic health by focusing on two key nutritional elements: protein and healthy fats.
Protein and fats are essential for stabilizing blood sugar levels as they slow down the absorption of carbohydrates from the digestive tract into the bloodstream. They also promote feelings of fullness and satiety, and the fats, specifically, enhance nutrient absorption, particularly fat-soluble vitamins like vitamin D.
Pair this with some veggies, like steamed broccoli or cauliflower rice, and you’re set!
25 Minutes 2 Servings 8 Ingredients
Ingredients
- 10 ounces Chicken Breast (boneless, skinless)
- 1 teaspoon coconut oil
- 2 Garlic (cloves, sliced)
- 1/2 teaspoon Chili Flakes
- 3/4 cup Canned Coconut Milk (full fat)
- 1 Lime (juiced, plus more for garnish)
- 1/4 cup Cilantro (de-stemmed)
- Sea Salt & Pepper To Taste
Directions
- Heat the oil in a pan over medium heat. Season the chicken all over with salt and pepper. Add the chicken to the pan and cook for two to three minutes on each side or until browned.
- Add the garlic, chili flakes, and coconut milk. Bring to a simmer, cover the pan with a lid, and simmer over medium-low heat for about 10 minutes.
- Remove the lid and stir in the lime juice. Turn the heat to medium-high and boil for about two to three minutes or until the sauce has slightly thickened. Taste and adjust the seasoning to your taste.
- Top with cilantro. Garnish with lime slices, and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days.
- No Cilantro: Use green onion instead.
