Coconut-Lime Chicken

I wanted to share this recipe that is absolutely delicious and healthy. It has so many great flavors your mouth will explode with goodness!

So I'm not going to waste your time on a long story of why I made this. I'm just going to give you the recipe! Well, Let me say this first (ok a little story), I haven't cooked a meal in at least 4 weeks or more. My father passed away and we were so blessed to have so many people bring us wonderful meals but I was knee deep in BBQ and Cakes. I could feel my body craving healthy food. So this was the week I have tried to get back to a routine and begin to cook again. Being in my kitchen brought joy to my soul as I was able to listen to some jazz music and cook for my family.

This meal would be great for any day of the week but also for a dinner party because of it's flavor.

Remember to be creative in your kitchen. You don't always have to stick to the recipe. Make it your own!

Ingredients

• 4 skinless boneless chicken thighs, about 1 1/2 pounds

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1 tablespoon coconut oil

• 1/2 cup red onion chopped

• 1 cup organic chicken stock

• 2 tablespoons lime juice about 1 large lime

• 1 tablespoon chopped cilantro

• 1/2 teaspoon red pepper chili flakes

• 1/2 cup full fat coconut milk from a can or coconut cream

• pinch turmeric powder

• 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

Instructions

1. Sprinkle each side of the chicken with salt and pepper.

2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken thighs and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.

3. Add the chopped onion to the same skillet and sauté for a few minutes to soften. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and the turmeric and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.

4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.

5. Serve with rice or cauliflower rice with the sauce spooned over the top.*

6. Add an extra sprinkling of cilantro & chili flakes

*I used baby kale and spinach on the bottom of my plate to add some greens to this dish and then topped with cilantro-lime cauliflower rice. The greens and rice absorbed all of that good sauce!

I hope you enjoy!

Instant Pot Instructions

1. Press the sauté button on the instant pot and wait for it to heat up. Add the coconut oil. When the oil is simmering add the red onions and pepper. Cook for about 3 minutes to soften.

2. Add the chicken stock, lime juice, red pepper flakes, coconut milk and turmeric. Season with salt and pepper. Stir and let simmer for a minute or so. Add the chicken breasts.

3. Secure the lid on the instant pot. Cook on high pressure for 8 minutes. (Press 'Manual' or 'Pressure Cook' to set the timer.) After the time is up the Instant Pot will automatically switch to keep warm. You can let it keep warm and depressure on it's own before releasing the steam valve or you can release it yourself. I find that when cooking chicken the longer it sits on the "keep warm" mode the more it cooks and can become overcooked. I have learned to release the stem valve to not have overcooked chicken.

4. After removing the lid, remove the chicken breasts from the soup and transfer to a cutting board or a plate. Cut the chicken into strips or bite size pieces.

5. With the lid off and the chicken out press the 'Sauté' button again. Bring the sauce to a boil and add your starch to thicken. Once it begins to thicken turn off the heat and add the chicken back to the pot along with the chopped cilantro. Taste the sauce again to season with additional salt, pepper, or lime juice if need and enjoy!

“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.”