Coconut Lime Chicken (Printable Version)

# What You'll Need:

→ Main Components

01 - A handful of fresh cilantro, chopped, and a bit more to toss on top
02 - About 1/4 cup regular flour
03 - Roughly 2 pounds of chicken breasts without bones or skin (think 4 medium pieces)

→ Cooking Fats

04 - A good tablespoon of olive oil
05 - Two tablespoons coconut oil

→ Aromatics & Seasonings

06 - Sliced green onion for topping
07 - Salt and pepper—just use whatever amount works for you
08 - One garlic clove you’ve chopped up

→ Sauce

09 - Juice from two limes, split up
10 - 1 tablespoon coconut sugar or light brown sugar
11 - Two-thirds cup chicken stock
12 - A cup of coconut milk

# Steps to Follow:

01 - Once the oven’s work is done, pull the skillet out. Pour any leftover lime juice over the top of your chicken. Throw on chopped cilantro, green onions, and give it a good hit of salt and pepper before you dig in.
02 - Now take your chicken with the sauce and pop the skillet in your preheated oven. Leave it for about 10 to 15 minutes. You want the chicken to hit 74°C (or 165°F) in the thickest bit before you call it done.
03 - While that chicken gets color, grab a bowl. Whisk coconut milk, chicken broth, sugar, and juice from one of your limes together until it looks smooth.
04 - Chicken getting golden? Go ahead and toss your minced garlic into the pan. Stir it for about half a minute till it smells awesome.
05 - Take a big bowl, mix chopped cilantro with your flour. Coat each chicken breast in this so both sides are covered. Carefully lay them in the hot skillet. Let them cook for 3–4 minutes on each side—just till lightly browned.
06 - Switch the oven on to 190°C or 375°F. Put a Dutch oven or oven-friendly skillet over medium heat. Add in olive oil and coconut oil, stir them together until melted.

# Additional Tips:

01 - Need it without gluten? Use arrowroot starch instead of flour. For Whole30, skip the sugar and swap flour for arrowroot.
02 - You can get more pieces by slicing those chicken breasts lengthwise down the middle.
03 - Super thick chicken might cook slower, so always check it hits 74°C (165°F) inside before serving.

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