Gluten Free Lime Coconut Chicken

Gluten Free Lime Coconut Chicken | Glutenfree-jenny.comI can’t turn down any recipe that has lime and coconut as the main ingredients.

This gluten free lime coconut chicken recipe was light, summery and delicious.  I served it over rice noodles, however next time I would do it over rice as the rice will soak up the sauce much better.

 

Ingredients:

(serves 4, prep 10 minutes, marinade up to 2 hours, cook 15 min)

  • 2 lbs boneless, skinless organic chicken breasts
  • 3 tbsp Nutiva Organic Coconut Oil
  • zest of 1 lime
  • 1 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 2 tbsp Bragg’s Liquid Aminos
  • 1 1/2 tsp kosher salt
  • 2 tbsp Wholesome Sweeteners Organic Sugar
  • 2 tsp curry powder
  • 1/2 cup coconut milk
  • pinch cayenne
  • 1 small fresh hot chili, such as Thai or Serrano, minced (optional)

1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges
Trim fat from chicken breasts. Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.

Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.

Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.

Mix all remaining ingredients except fresh cilantro and limes.

Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.

Once you are ready to cook the chicken, remove each breast from the marinade.

Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.

In a heavy skillet or grill pan, heat a splash of oil over high heat.
Cook the chicken in batches to prevent over crowding the pan.

Place the breasts in the hot pan and cook without turning for a couple minutes
Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.

Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.

Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.
If you typically have these ingredients on hand this is a quick, cheap main dish to throw together. It would be delicious on the grill or as kabobs as well.

(adapted from Chaos In the Kitchen)

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