Creamy Coconut Lime Chicken with Fresh Greens (Print version)

Tender skillet chicken in a creamy coconut lime sauce with crisp green beans, baby spinach, cilantro, and fresh lime.

# Ingredients:

For the chicken

01 - 4 boneless skinless chicken breasts, about 1 1/2 lb (680 g), pounded 1/2 inch thick
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon sweet paprika
05 - 1 tablespoon olive oil or avocado oil

For the coconut lime sauce and greens

06 - 3 cloves garlic, minced
07 - 1 tablespoon freshly grated ginger
08 - 1/2 teaspoon red pepper flakes, optional
09 - 1 cup (240 ml) low-sodium chicken broth
10 - 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk, shaken well
11 - 1 tablespoon honey
12 - 2 teaspoons fresh lime zest
13 - 8 oz (225 g) green beans, trimmed and halved
14 - 3 cups (90 g) baby spinach
15 - 3 tablespoons fresh lime juice
16 - 1/4 cup chopped fresh cilantro, plus more for serving
17 - Lime wedges, for serving

# Instructions:

01 - Pat the chicken dry and pound any thick spots to an even 1/2 inch. Season both sides with salt, pepper, and paprika.
02 - Heat the oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden, then transfer it to a plate. It may not be fully cooked yet.
03 - Reduce the heat to medium. Add the garlic, ginger, and red pepper flakes to the skillet and stir for about 30 seconds, just until fragrant.
04 - Add the chicken broth, coconut milk, honey, lime zest, and green beans. Scrape the browned bits from the pan and simmer for 5-6 minutes, until the beans are crisp-tender.
05 - Return the chicken and any juices to the skillet. Spoon sauce over the top and simmer for 5-7 minutes, until the thickest part of the chicken reaches 165 F.
06 - Turn off the heat. Fold in the spinach, lime juice, and cilantro until the spinach just wilts. Taste for salt and serve with lime wedges.

# Good to know:

01 - Best served right away while the sauce is glossy and the greens are bright.
02 - Use full-fat canned coconut milk for the creamiest sauce.
03 - Chicken thickness changes cook time, so check the center for 165 F.

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