First off, let me start off by saying that this was a delicious recipe and my family totally loved it! Second, it’s super healthy! WHAT!?
- 4 skinless, boneless chicken breasts (I prefer the tenderloin slices, as they cook faster and hold their moisture, so I use 8 of those)
- 1/4 t salt (I prefer the pink himalayan salt)
- 1/4 t black pepper (I prefer fresh ground)
- 1 T coconut oil
- 1/2 of a red onion, chopped
- 1 red chili, chopped (I actually only used half, and it was a good amount of spicy for the family)
- 1 c chicken broth
- the juices from one full squeezed lime
- 1 T chopped fresh cilantro
- 1/2 t red chili flakes
- 1/2 c coconut milk
- 1 T corn starch mixed into 1 T water
- Sprinkle each side of the chicken with salt and pepper.
- Melt the coconut oil in a large skillet.
- Add the chicken breasts and cook until browned on each side, about 5 min. Remove the chicken and set aside on a plate, the chicken doesn’t need to be fully cooked yet.
- Add the chopped onion and chili pepper to the same skillet and sauté for a few minutes to soften.
- Add the chicken broth, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce to simmer. Let simmer for about 5 minutes.
- Add the coconut milk and bring to simmer again for another 5 minutes. Add the starch and water. Once the sauce thickens reduce it back down to a simmer.
- Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
- Flip a few times to cover chicken in sauce.
- Serve! It is so good!!!
I had mine with spaghetti squash and baked garlic green beans! Terrific dinner!