Coconut Lime Chicken Skillet

This chicken was GONE.

It flew right out of the skillet, right onto our dinner plates and right into all the bellies! I actually made a double portion of what’s below because I knew my boys would love this – because they love curries, and this is basically a tamed down curry with focus on the lime and the coconut, and less on the kick and spice that comes from curry powder/paste.

It’s perfect with a side of Instant Pot Sticky Rice and some veggies or salad.

Enjoy!

Print Recipe

Coconut Lime Chicken Skillet

Prep Time10 mins

Cook Time20 mins

Servings: 4 persons

Ingredients

• 2 large boneless chicken breasts
• 1 Tbsp olive oil
• 1 red bell pepper
• 1/2 small red onion
• 1 cup chicken stock
• 2 Tbsp lime juice
• 1 cup canned coconut milk
• Garnish: chopped cilantro
• Garnish: crushed red pepper
• Side ideas: salad and/or rice

Instructions

• Cut the chicken breasts into bite-size pieces.
• Seed and finely chop the red bell pepper. Chop the red onion.
• In a large skillet, add the olive oil and saute the chicken pieces for 2 to 3 minutes. Stir in the chopped red bell peppers, chopped red onions, chicken stock, lime juice and bring to bubbling. Let simmer for a few minutes and then stir in the coconut milk. Cover with lid, reduce heat to low and let simmer for 10 to 15 minutes, or until chicken is cooked through.
• Prepare the salad.
• Serve Coconut Lime Chicken Skillet with garnishes and side salad.