Cilantro Lime Coconut Chicken

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This Cilantro Lime Coconut Chicken is a party in your mouth.

A crazy party, with complex twists, explosions, and “Ahhh” moments.  I mean seriously — cilantro, lime, and coconut?? Yes. Please and thank you.

I’ve been on a major cilantro and lime kick lately. Add coconut to the mix and I’m set. Good to go.

This recipe is a bit different than the others here in that you have to think ahead a wee bit. I let the chicken marinade for over 2 hours, which, for some of you, is no big deal, I’m sure. But for me, thinking about dinner more than 2 hours in advance is a stretching experience! However, I’m glad I let myself be stretched, because this dinner was well worth it. I will be doing it again, I can assure you 🙂

Ingredients:
  • 3 boneless, skinless chicken breasts
  • 3 Tbsp oil
  • juice of 1 lime*, or 3 -5 drops of doTERRA Lime Essential Oil
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 2 tsp sugar
  • 2 Tbsp curry powder
  • 1/2 cup coconut milk**
  • 1-2 small fresh hot chili, such as Thai or Serrano, seeded and minced***
  • 1/4 cup chopped fresh cilantro
  • Rice for serving (nutrition info calculated for 1/2 cup cooked rice per serving)

*The zest would be delicious too. Unfortunately, I had already used the zest of my particular lime for another dish. That’s why I LOVE having essential oils around for cooking!

**Use whole fat if at all possible. Yes, it’s a lot of saturated fat, but it’s the good kind. You can read more about fat from coconuts (and other good-for-you-fats!) here. She has some really great info – I would recommend reading the whole post!

***I used 2 and it was perfect for me, but a bit spicy for my husband. You could probably even cut it down to 1/2 a chili if you’re really sensitive to spiciness.

Directions:
  1. Cut chicken breasts in half horizontally (butterfly), so that you have 6 whole-looking, but thinner, chicken breasts.
  2. Mix everything except cilantro together in a large bowl. Add the chicken breasts and let it marinade in the refrigerator for 2 hours or more.
  3. Preheat oven to 425°F. Line a 13x9in pan with tin foil, arrange chicken in the pan and pour the remaining marinade over the top. Cook until chicken is done, turning chicken over once, about 30-40 minutes.
  4. Meanwhile, start your rice. Cook according to package directions. (I cooked 2 cups of rice which turned into 5 by the end…MORE than enough :-))
  5. When chicken is done, remove from oven and sprinkle with cilantro. Spoon over rice, making sure to get plenty of the juices on there too!
  6. Enjoy!

Nutrition Info:

Makes 6 servings

Per serving: 390 calories,  20.5 grams of fat (7.6 grams of saturated fat),  16.5 grams of carbohydrates,  2 grams of fiber,  2 grams of sugar,  35 grams of protein.

Recipe adapted from Pinned by Dani

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