Coconut Lime Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Coconut oil

  1 tbsp or 14g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Lime juice

  Raw

  2 tbsp or 30g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

Directions

1. Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness. Season both sides with salt and pepper.
2. Melt the coconut oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until browned. Remove and set aside.
3. In the same skillet, sauté the onion until softened. Add the chopped chili pepper and sauté for another couple of minutes.
4. Add the chicken broth, lime juice, fresh chopped cilantro, and red pepper flakes. Bring to a boil, then reduce to a simmer for about 5 minutes. Stir in the coconut milk and bring to a simmer again for another 5 minutes.
5. Return the chicken to the skillet, cover, and cook for another 5-10 minutes until fully cooked through to 165°F.
6. Serve warm.