Coconut Lime Chicken Skillet 

Servings: 4
Time spent: 40 minutes

INGREDIENTS:

2 large chicken breasts sliced lengthwise to have 4 flatter cutlets 
½ yellow onion diced
1 tablespoon minced ginger (or 1 tsp ground ginger substitute)
1 tablespoon minced garlic or 3 cloves of garlic
¼ cup chicken broth
1 ½ cups canned coconut cream (or coconut milk)
¼ cup lime juice plus lime wedges for serving 
1 tsp dried basil
½ tsp ground coriander (could substitute cumin, garam masala, or curry powder)
¼ cup chopped cilantro plus more for garnish
Salt & pepper to taste
2 cups white rice uncooked (or cauliflower rice)
Chopped green or red cabbage (if wanting more veggies)

INSTRUCTIONS:

  1. Heat olive oil over medium-high heat in a large cast iron skillet or normal skillet. If using cast iron, allow 4-5 minutes to heat up.
  2. While heating, season the chicken cutlets with salt and pepper on both sides.
  3. Once the skillet is hot, place the chicken cutlets into the skillet and cook for about 4 minutes without moving them or until a brown crust has developed. Flip each chicken cutlet and cook for another 4 minutes until a crust is formed on the other side and the chicken is mostly cooked through.
  4. Start cooking rice according to the packaging. 
  5. Transfer the chicken to a plate and add the diced onion, minced garlic, and ginger to the skillet. Add an additional tablespoon of oil if needed. Saute the onions, garlic, and ginger until the onion is browned - about 10 minutes.
  6. Pour the chicken broth into the skillet and scrape up all of the browned bits from the bottom of the skillet. 
  7. Add the coconut cream, lime juice, basil, and coriander into the skillet and stir to combine with the onion and broth. Continue to scrape up browned bits on the bottom of the pan as you do this. 
  8. Bring sauce to a simmer and then reduce the heat to medium. Simmer for 10 minutes to let the sauce reduce down and thicken. 
  9. After 10 minutes, add the cilantro and red chili flakes (if using) to the sauce and stir. Transfer the chicken cutlets back into the skillet and nestle them into the sauce. Cover and simmer for an additional 5 minutes until the chicken is cooked through to a temperature of 165 degrees. 
  10. Taste the sauce and add salt & pepper if desired. Remove from the heat and serve over rice. Garnish with additional chopped cilantro, chili flakes, and lime wedges. 
  11. Serve alongside green or red cabbage if choosing to add in more vegetables. 
Coconut Lime Chicken Skillet: Whole30, Gluten Free, Dairy Free, Low Carb - Whole Kitchen Sink
Whole30 approved & Paleo one-pan lime chicken will change up your normal baked chicken routine without adding much work to do or dishes to wash!
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