Citrus-Basil Coconut Chicken

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I love meals that involve one or two utensils and a skillet. They are so versatile and can be easily adjusted for however many seats are filled at the table – this is one of those meals. It’s not just any old skillet chicken dinner though. This meal is Paleo worthy, gluten free, dairy free, and oh my goodness, so tasty!

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Tropical flavors come together in a unique way that makes this a dinner kids and adults will love! It’s only 10 ingredients too (8 if you don’t count the salt and pepper. Does S&P count as an ingredient or just a given in a dish like this? Your thoughts?).  Another bonus is that this dinner is ready in under 30 minutes, which is great for entertaining dinner guests or just entertaining your kids (gotta love that on a busy weekday). Serve with rice or quinoa and some veggies and you’re done!

making-citrus-basil-coconut-chicken

Citrus-Basil Coconut Chicken

2-6 boneless, skinless chicken breasts (chicken tenders would also work)

2-3 tbsp. coconut oil

2 cloves garlic, minced

Sea salt or Himalayan Pink Salt to taste

black pepper or red pepper flakes to taste (red pepper will give you more heat)

2 tbsp. lime juice

1-2 tsp. honey

1/2 tbsp. finely chopped basil leaves

1/2 – 1 cup coconut milk (the Almond Breeze – Coconut Almond milk works good too)

unsweetened coconut shredded coconut or flakes

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In a skillet big enough for the chicken breasts (enough room that they don’t touch) preheat the coconut oil and minced garlic in the skillet on med-high to high heat. Trim fat and pat chicken breasts dry with a paper towel. Generously salt and pepper both sides. When the garlic starts sizzling gently lay the chicken in. Let the chicken cook on each side for about 2-4 minutes. You aren’t looking to cook the chicken all the way through right now, just brown the outside.

While the chicken’s cooking whisk the lime juice, chopped basil, and honey together.  Once the chicken is browned on both sides pour the lime mixture over top the chicken, then pour in just enough of the coconut milk that the bottom of the pan is covered. Stir and scrape the bottom of the skillet to get up all the flavorful bits. Sprinkle the coconut flakes on each piece of chicken. Turn the heat down to low and put the lid on. The chicken will finish cooking in the simmering citrus-basil coconut sauce and the steam will help infuse all the flavors together. Add additional salt and pepper as needed and serve with rice and veggies. Delicious!

Enjoy!

Food Lamor by Melissa


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