Coconut Lime Chicken Dish (Print Version)
Creamy chicken with coconut, lime, and green beans. A quick and flavorful dish for every table.
# Ingredients:
01 -
2 tablespoons refined coconut oil or olive oil, divided
02 -
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
03 -
1 3/4 teaspoons kosher salt, divided, plus more to taste
04 -
2 large shallots, peeled and sliced
05 -
12 ounces fresh green beans, trimmed
06 -
3 garlic cloves, minced
07 -
1 1/2 teaspoons grated or finely minced fresh ginger
08 -
3/4 cup low-sodium chicken broth
09 -
1 (13.5-ounce) can coconut cream, shaken well
10 -
1 heaping teaspoon freshly grated lime zest (from about 2 limes)
11 -
1 tablespoon fresh lime juice (from 1 to 2 limes), plus more to taste
12 -
Fresh cilantro, for garnish, optional
13 -
Lime wedges and toasted coconut, for serving, optional
14 -
Freshly steamed rice, for serving, optional
# Instructions:
01 -
Heat 1 1/2 tablespoons of oil in a large, deep skillet over medium-high heat. Season the chicken on both sides with 1 teaspoon of kosher salt. Swirl the oil in the pan to coat the bottom, add the chicken breasts in a single layer, and cook until golden brown and the chicken releases from the pan, 4 to 6 minutes. Flip the chicken and cook until browned on the other side, about 4 minutes. Transfer the chicken to a plate, cover with foil, and reserve. Lower the heat to medium; do not wipe out the pan.
02 -
Add the remaining 1/2 tablespoon of oil to the pan and sauté the shallots with 3/4 teaspoon of salt until translucent, 1 to 2 minutes. Add the green beans and garlic, tossing until fragrant, about 1 minute. Stir in the ginger, add the chicken broth, and scrape the bottom of the pan to release any stuck-on bits.
03 -
Stir in the coconut cream and return the chicken to the pan, nestling it among the green beans. Bring to a simmer and cook, turning the chicken occasionally and stirring the sauce, until the chicken reaches 165°F in the thickest part, 7 to 10 minutes.
04 -
Turn off the heat. Stir in the lime zest and lime juice, tasting and adjusting with more juice or salt as needed. Garnish with fresh cilantro and serve with lime wedges, toasted coconut, and steamed rice, if desired.
# Notes:
01 -
Shake the can of coconut cream well before opening to prevent separation.