Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup full-fat coconut milk
- Juice and zest of 2 limes
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey
- 1 tablespoon oil for cooking
- Fresh cilantro and lime wedges for garnish
Instructions
- In a large bowl, whisk together coconut milk, lime juice, lime zest, soy sauce, garlic, ginger, and honey. Add chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes.
- Heat oil in a skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off. Reserve marinade.
- Sear chicken for 3-4 minutes per side until golden brown. Pour reserved marinade into the pan, reduce heat, and simmer for an additional 8-10 minutes, ensuring chicken is cooked through (165°F/74°C).
- Remove from heat, let rest, garnish with cilantro and lime, and serve with rice or quinoa.
Notes
- Do not skip the marinating step to infuse maximum flavor.
- Use full-fat coconut milk for a rich, creamy sauce.
- Zest the lime before juicing for the best flavor.
- Ensure chicken is not overcooked; use a meat thermometer for perfect doneness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Searing, Marinating
- Cuisine: Tropical, Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 360 Kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg