Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- Zest of 2 limes
- Juice of 2 limes
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional)
- 1 tablespoon soy sauce or tamari
- Fresh cilantro, chopped, for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, reduce heat to medium and add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
- Pour in coconut milk, lime zest, lime juice, honey, chili flakes (if using), and soy sauce. Stir to combine and bring to a gentle simmer.
- Let the sauce simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2-3 minutes to coat and warm through.
- Garnish with fresh cilantro before serving.
Notes
For a lighter sauce, use light coconut milk. Adjust honey and chili flakes to taste. Serve with rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Tropical
Nutrition
- Calories: 386 kcal
- Sugar: 6 g
- Fat: 24 g
- Carbohydrates: 11 g
- Protein: 30 g