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 🙂
- 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.
- Cut chicken breasts in half horizontally (butterfly), so that you have 6 whole-looking, but thinner, chicken breasts.
- 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.
- 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.
- 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 :-))
- 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!
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