4 SERVINGS | 20 MINUTES
MACROS
carbs - 3g | fiber - 0g | fat - 23g | protein - 27g
INGREDIENTS
4 chicken breasts
2 tablespoons coconut oil
¼ cup chicken stock
¼ cup lime juice
1½ cups full fat canned coconut milk
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon pepper
2 tablespoons chopped fresh cilantro
INSTRUCTIONS
ADD oil to a large skillet and bring to medium-high heat.
SLICE chicken breasts horizontally to make thin cutlets (to cook faster and more evenly).
ADD chicken breasts to hot pan. Liberally salt and pepper side facing up. Sauté until lightly browned and cooked through, about 3–4 minutes per side.
REMOVE chicken from skillet and set aside.
REDUCE heat to medium.
ADD chicken stock, lime juice, coconut milk, minced garlic, salt, and pepper to the skillet. Reserve coconut milk remaining in can.
STIR sauce, scraping up browned bits remaining in pan from cooking chicken.
ADD chicken breasts back to skillet with sauce. Cover and let simmer on medium to medium-low for 5 minutes.
DRIZZLE some of the remaining coconut milk over chicken. Sprinkle with fresh chopped cilantro.
ENJOY!
Note: This is also great with shrimp! Add in toward the end of cooking because they cook much faster.
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