Coconut Chicken

Name: Coconut Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps cilantro leaves, chopped; 2 garlic cloves, peeled and cut in half lengthwise; 1 Shredded zest and juice of lime; 1 teaspoon kosher salt; 397 grams light coconut milk; 1 Tbsp olive oil; 0 teaspoons crushed red pepper flakes or 1 sliced small red Thai chili; 4 boneless, skinless chicken breast halves; 1 Tbsp Thai fish sauce

Coconut Chicken is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 249 calories, 24g of protein, and 13g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut milk, chicken breast halves, juice of lime, and a few other things to make it today. To use up the thai fish sauce you could follow this main course with the Strawberry Shortcake with Star Anise Sauce as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness.

Ingredients you will need

Whole Chicken

Equipment you will use

Rolling Pin

Wax Paper

Heat the oil, garlic, and red pepper flakes in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.)

Ingredients you will need

Red Pepper Flakes

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.

Ingredients you will need

Chicken Breast

Add the salt, pepper, coconut milk, and lime zest and juice. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender.

Ingredients you will need

Coconut Milk