Make It Count Kitchen

If you’re craving something bright, flavorful, and easy enough for a weeknight dinner, this Coconut Lime Chicken checks every box. Tender chicken breasts are seared until golden, then simmered in a creamy coconut-lime sauce infused with garlic, onion, and warm spices. It’s the kind of dish that feels both comforting and refreshing—the coconut milk brings richness, while the fresh lime juice keeps it light and zesty. Serve it over a bowl of fluffy basmati rice and you’ve got a complete meal that will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

• Quick & easy: Dinner ready in under 40 minutes.
• Bright & creamy: Coconut milk and lime juice make a perfect balance of richness and freshness.
• One-pan cooking: Less cleanup without sacrificing flavor.
• Versatile: Works just as well with chicken thighs or served over quinoa, cauliflower rice, or noodles.

Ingredients

• 1 lb thinly sliced chicken breast
• 1 tbsp coconut oil (or avocado oil)
• 1 cup coconut milk
• ½ cup finely chopped yellow onion
• 2 cloves garlic, minced
• 3 limes, juiced
• 2 tbsp fresh cilantro, chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric
• Dash of red pepper flakes
• Cooked basmati rice, for serving

Instructions

1. Sear the Chicken
   Spray a large skillet with coconut or avocado oil. Season chicken breasts lightly with salt, then sear over medium-high heat for about 4 minutes per side, until golden. Remove chicken and set aside.
2. Make the Aromatic Base
   Add a touch more oil to the pan if needed. Sauté chopped onion and garlic over medium heat until soft and fragrant, about 2–3 minutes.
3. Build the Sauce
   Stir in coconut milk, juice from 3 limes, chopped cilantro, turmeric, red pepper flakes, and the remaining salt and pepper. Bring to a gentle simmer.
4. Finish the Chicken
   Return chicken breasts to the pan, spoon sauce over the top, and simmer until the chicken is fully cooked through (internal temp of 165°F), about 8–10 minutes.
5. Serve
   Plate the chicken over warm basmati rice, spooning extra coconut-lime sauce over the top. Garnish with extra cilantro and lime wedges if desired.

Tips & Variations

• Extra creamy: Stir in a tablespoon of Greek yogurt or cream at the end for a richer sauce.
• More heat: Add sliced jalapeños or extra red pepper flakes.
• Meal prep: Store in the fridge for up to 3 days—it reheats beautifully.

Final Thoughts

Coconut Lime Chicken is one of those recipes that feels like a mini tropical getaway in the middle of a busy week. The tangy lime and silky coconut milk pair so well with juicy chicken, and the turmeric gives it a warm, golden color that’s as beautiful as it is delicious. Serve it with rice, roasted vegetables, or even wrapped in warm naan for an easy, flavorful dinner you’ll come back to again and again.