Tuesday, July 23, 2013

Lime and Coconut Chicken

Boneless, skinless chicken breast is one of the most versatile proteins I can think of.  Tonight it was simply sauteed in a little olive oil and drizzled with a curry spiced mixture made with coconut milk.  It was curry flavored and a little spicy which made it superb!  I served it with brown rice and oven roasted asparagus.

Lime and Coconut Chicken
Makes 2 servings

2 boneless, skinless chicken breasts
1 1/2 tablespoon olive oil
zest of 1 lime
1/2 teaspoon ground coriander
1 tablespoon coconut aminos (or soy sauce)
3/4 teaspoon sea salt
1 tablespoon honey
1 teaspoon curry powder
1/2 cup coconut milk
pinch cayenne
1 small Serrano chili pepper, minced
2 tablespoons fresh cilantro, chopped
Lime wedges, for serving

In a small saucepan, combine olive oil, lime zest, cumin, coriander, coconut aminos, salt, honey, curry powder, coconut milk, cayenne pepper and minced Serrano.  Bring to a simmer over medium heat and then reduce heat and simmer for a couple of minutes, stirring frequently.  Set aside.

Place chicken breast between wax paper or place in a large Ziploc bag and pound to about 1/4-inch thickness.  Season chicken lightly with salt and pepper.  Heat olive oil in a large skillet and cook chicken for 3-4 minutes on each side until chicken is golden brown.  Stir in half of the sauce and cook over low heat, turning chicken frequently to coat chicken with sauce.

Garnish with chopped cilantro and serve with lime wedges.

Slightly adapted from Luscious Food Recipes

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