Description
A quick and flavorful One-Pan Coconut-Lime Chicken dish featuring tender chicken cutlets in a creamy coconut sauce with vibrant lime and spices.
Ingredients
Scale
- 6 chicken cutlets (about 1 1/2 lb. total)
- 1 tsp. sweet paprika
- 1 1/2 tsp. kosher salt, divided, plus more
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. coconut oil or vegetable oil
- 1 small yellow onion, finely chopped
- 1 small jalapeño, stemmed, seeded, finely chopped
- 3 cloves garlic, finely chopped
- 4 tsp. finely chopped peeled ginger
- 2 large beefsteak tomatoes, seeded, finely chopped (about 2 cups)
- 1 Tbsp. tomato paste
- 1 15 oz. can unsweetened coconut milk
- 1 Tbsp. light brown sugar
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1 Tbsp. fresh lime juice
Instructions
- Season the chicken cutlets with sweet paprika, 1 teaspoon of kosher salt, and freshly ground black pepper.
- Sear the chicken in a skillet with oil until golden brown, about 1 to 2 minutes per side. Transfer to a plate to rest.
- Sauté the onion in the same skillet until tender, then add jalapeño, garlic, and ginger, stirring until fragrant.
- Add tomatoes and tomato paste, cooking until softened.
- Incorporate coconut milk and brown sugar, stirring until dissolved. Nestle the chicken back into the skillet.
- Finish with cilantro and lime juice, mixing well before serving.
Notes
Serve over rice or quinoa to absorb the sauce. Pairs well with sautéed vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg