COCONUT LIME CHICKEN
Coconut Lime Chicken is dairy free and oh so good. You'll really love this creamy sauce!
Provided by Christina
Categories Entree
Time 25m
Number Of Ingredients 9
Steps:
- Add your cooking fat of choice to a large skillet and heat on medium high heat.
- Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
- Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
- Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
- Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
- Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
- Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
- Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!
Nutrition Facts : ServingSize 1 chicken breast, Calories 407 kcal, Carbohydrate 7 g, Protein 26 g, Fat 31 g, SaturatedFat 25 g, Cholesterol 72 mg, Sodium 457 mg, Fiber 2 g, Sugar 3 g
COCONUT-LIME CHICKEN SALAD
I found this recipe online somewhere and altered it to what i had and thought would taste good. The original recipe calls for snow peas, but i did not have any. After tasting the dressing I thought grapes would complement the flavor nicely and did they ever! This sort of tastes like a pina colada dressing with very tender chicken.
Provided by rusted_essence
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 400.
- whisk together milk juice sugar and salt.
- reserve 1/4 - 1/2 c dressing.
- add chicken tenders.
- bake for about 20 min or until cooked through.
- meanwhile mince onion, shred lettuce and chop cilantro, I used dried.
- add to dressing in a large bowl and toss.
- cut grapes in half and add, toss together.
- divide in half and top with chicken strips when fully cooked.
- you can drizzle a T of the pan sauce over the completed salad.
Nutrition Facts : Calories 515.8, Fat 27.8, SaturatedFat 23.7, Cholesterol 65.8, Sodium 752.2, Carbohydrate 40, Fiber 4.7, Sugar 31.5, Protein 31.5
COCONUT-LIME CHICKEN
Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.
Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
QUICK - COCONUT LIME CHICKEN
A very quick and easy chicken recipe that is always great when in a rush! Tip: The cooking time can be shortened by cutting the chicken breasts in to halves or thirds before browning. Serving Suggestion: When the chicken is cooked, remove from the cooking liquor, slice the chicken breast in to 6 or 8, place on a bed of rice, (wild and white is a nice mix), with steamed broccoli to the side.
Provided by Duncan H.
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- On the top of the stove heat a skillet / saute or frying pan.
- Add the olive oil to stop the chicken from sticking.
- Brown the chicken breasts on both sides for colour only.
- Place the browned chicken in an oven proof dish.
- Add to the coconut cream the lime zest, lime juice and chilli (to taste if required) and mix well.
- Pour over the chicken the coconut/lime/chilli mix.
- Place in a moderate to hot oven until cooked - 20 / 30 minutes depending on the size of the chicken pieces.
- Use the cooking juices as a sauce when serving.
Nutrition Facts : Calories 560.1, Fat 41.9, SaturatedFat 28.2, Cholesterol 92.8, Sodium 168.8, Carbohydrate 14.5, Fiber 3.5, Sugar 9.8, Protein 34.5
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