Coconut Lime Hen – Two Peas & Their Pod

Are you looking for an EASY, delicious dinner that the entire family will love?

If you answered yes, you have to try this Coconut Lime Chicken recipe. It takes less than 30 minutes to make and is full of flavor! It’s the perfect weeknight dinner.

The coconut lime chicken has a delightful flavor profile that’s both vibrant and comforting. Juicy chicken pieces are covered in a coconut lime sauce that is exquisite! You will fall in love after one bite!

Why You Will Love This Dish!

• Chicken: The chicken pieces are tender, juicy, and cook up quickly in a skillet.
• Coconut Milk: The coconut milk adds a creamy, slightly sweet, and rich flavor. It provides a subtle nuttiness that pairs beautifully with the other ingredients.
• Lime Juice: The lime juice brings a fresh, zesty tanginess that cuts through the richness of the coconut milk. It adds a bright, citrusy note that balances the flavors.
• Garlic and Ginger: These aromatic ingredients contribute a savory, slightly spicy kick and enhance the overall depth of flavor.
• Herbs: The fresh herbs, basil and cilantro, give the dish a lovely color and complexity.
• Crushed Red Pepper Flakes: Crushed red pepper adds a slightly spicy kick that complements the tanginess of the lime and the creaminess of the coconut milk.

Serve the chicken and sauce with rice and roasted broccoli (or your favorite vegetable). This dish is also great with my simple cucumber edamame salad or sesame ginger carrot salad.

Overall, the taste is a harmonious blend of creamy, tangy, slightly sweet, and aromatic flavors.

Ingredients You Need

• Oil– avocado oil or olive oil
• Boneless skinless chicken breasts– cut into 1-inch cubes.
• Onion
• Garlic
• Ginger– use fresh ginger! I keep fresh ginger in the freezer. Grate with a microplane.
• Coconut milk– use full-fat coconut milk from a can. Shake well before using!
• Chicken broth
• Lime– you need lime zest and lime juice.
• Crushed red pepper flakes– to add a little heat.
• Herbs– cilantro and basil.

How to Make Coconut Lime Chicken

• In a large deep skillet (I prefer a cast iron skillet), heat the oil over medium-high heat. When the oil is hot, add the chicken in a single layer, don’t overcrowd the pan. If you need to cook it in two batches, that is fine. Season the chicken with salt and pepper.

• Cook for 5 to 6 minutes, stirring occasionally, or until the chicken pieces are cooked through. Transfer cooked chicken, with juices, to a plate. Set aside.

• Add the onion and cook for 4 minutes, stirring occasionally. Stir in the ginger and garlic and cook for 1 minute.

• Add the coconut milk, broth, lime zest, lime juice, and crushed red pepper flakes. Reduce the heat to medium and let the sauce simmer for 5 minutes.

• Add the chicken back to the pan. Stir in the cilantro and basil. Taste and season with salt and pepper, if necessary.
• Serve warm with rice and lime wedges.

Serving Suggestions

How to Store

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet on the stovetop or in the microwave.

More Chicken Recipes

More CHICKEN RECIPES!

Chicken

Coconut Lime Chicken

Tender, juicy chicken pieces covered in a creamy coconut lime sauce with ginger, garlic, and fresh herbs. You can have this delicious meal on the dinner table in under 30 minutes!

Cook ModePrevent your screen from going dark

• 2 tablespoons avocado oil or olive oil
• 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch cubes
• Kosher salt and black pepper
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 13.5 oz can full fat coconut milk
• 1/3 cup chicken broth
• 1/2 teaspoon lime zest
• 2 tablespoons fresh lime juice lime juice
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped basil
• Rice, for serving (can use cauliflower rice or quinoa)
• Lime wedges, for serving

• In a large deep skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken in a single layer, don’t overcrowd the pan. If you need to cook it in two batches, that is fine. Season the chicken with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, or until the chicken pieces are cooked through. Transfer cooked chicken, with juices, to a plate. Set aside.

• Add the onion and cook for 4 minutes, stirring occasionally. Stir in the ginger and garlic and cook for 1 minute.

• Add the coconut milk, broth, lime zest, lime juice, and crushed red pepper flakes. Reduce the heat to medium and let the sauce simmer for 5 minutes.

• Add the chicken back to the pan. Stir in the cilantro and basil. Taste and season with salt and pepper, if necessary.

• Serve warm with rice and lime wedges.

Store leftovers in the fridge for up to 4 days. 

Calories: 268kcal, Carbohydrates: 2g, Protein: 37g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 456mg, Potassium: 674mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 192IU, Vitamin C: 4mg, Calcium: 19mg, Iron: 1mg

Keywords chicken, coconut, lime

Have you tried this recipe?

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