Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
- Lime wedges, for serving
Instructions
- In a bowl, mix together coconut milk, lime juice, lime zest, garlic, ginger, salt, and pepper to create the marinade.
- Place the chicken breasts in the marinade and let them sit for at least 30 minutes, or up to 2 hours in the refrigerator.
- Heat olive oil in a skillet over medium heat. Remove chicken from the marinade and cook for 6-7 minutes on each side, or until cooked through and golden brown.
- Pour the remaining marinade into the skillet and let it simmer for a few minutes until slightly thickened.
- Slice the chicken and serve over cooked rice or quinoa, drizzled with the coconut lime sauce. Garnish with fresh cilantro and lime wedges.
Notes
- For extra flavor, marinate the chicken overnight.
- Swap quinoa for rice for a protein-packed alternative.
- Add vegetables like bell peppers or snap peas to make it a complete one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg
Keywords: coconut lime chicken, chicken bowl, easy dinner, creamy chicken recipe