Ingredients
Scale
- 2 lb boneless skinless chicken breasts (4 total)
- 1/4 cup all-purpose flour
- 1/4 cup chopped cilantro
- 2 tbsp coconut oil
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tbsp brown sugar
- Juice of 2 limes
- 1 green onion, chopped, for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Heat coconut and olive oil in a large oven-safe skillet over medium heat.
- Mix flour and cilantro. Coat chicken breasts in mixture and pan-sear 3-4 minutes per side until slightly browned.
- Add minced garlic and cook 30 seconds.
- Combine coconut milk, chicken broth, brown sugar, and juice from 1 lime. Pour over chicken.
- Bake in oven 10-15 minutes until internal temp reaches 165°F.
- Drizzle remaining lime juice over chicken. Top with extra cilantro, green onions, salt, and pepper before serving.
Notes
- Calories per serving are estimated.
- Adjust cook times based on chicken thickness.
- To serve more people, halve chicken breasts for 8 pieces.
- For gluten-free/Paleo, use arrowroot starch instead of flour.
- For Whole30, omit sugar and use arrowroot starch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet/Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 464
- Sugar: 4
- Sodium: 416
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 51
- Cholesterol: 145