One Pot Coconut Lime Chicken

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves 4

Ingredients

• 2 lb. boneless skinless chicken breasts
• ¼ cup all purpose flour
• ¼ cup cilantro
• 2 Tablespoon coconut oil - or preferred cooking oil
• 1 Tablespoon olive oil
• 1 garlic clove
• 1 cup coconut milk
• ⅔ cup chicken or vegetable broth
• 1 Tablespoon brown sugar
• 2 limes
• 1 green onion
• salt and pepper to taste
• 2 cups Ralston Family Farms Jasmine Rice
• 2.5 cups water

Instructions

1. Preheat oven to 375°F.
2. Add rice and water to a pot and bring to a boil. 
3. Once boiling, cover and reduce heat to a simmer for 15 minutes, then turn off heat and let rest for 10 minutes.
4. Heat a large, oven-safe skillet or dutch oven over medium heat, then add the coconut oil and olive oil.
5. Chop cilantro and green onion, mince garlic, cut limes in half and set aside.
6. Combine the flour and cilantro in a bowl, then dip each chicken breast into the mixture until coated, placing it directly into the hot skillet.
7. Pan-sear the chicken for 3-4 minutes per side, or until slightly browned.
8. Once the chicken is almost done, add the minced garlic and let it cook down for 30-45 seconds.
9. While the chicken is searing, mix the coconut milk, broth, sugar, and juice from 1 lime in a bowl.
10. Remove skillet from the heat, then pour the coconut milk mixture over top of the chicken.
11. Place the skillet into the oven and bake the chicken for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
12. Remove skillet from the oven, and drizzle the remaining lime juice (juice from 1 lime) over the chicken.
13. Sprinkle everything with salt, pepper, extra chopped cilantro and chopped green onions and enjoy!

Image borrowed and recipe adapted from thealmondeater.com