A vibrant blend of rich, creamy, and zesty flavors, this Whole30 Thai-Inspired Coconut Lime Chicken Skillet is a must-make masterpiece. Using chicken breasts simmered in a flavorful coconut sauce, brightened with lime juice, and spiced with aromatic turmeric and garlic, this skillet has it all. For those who want a kick of heat, add sliced red bird’s eye chili. Finish with a sprinkle of fresh cilantro for a pop of color and a burst of herbaceous flavor.
When making this recipe, it’s important to check your labels to ensure all your ingredients are Whole30-compatible, especially the fish sauce. Fish sauce can vary in saltiness, so make sure to taste the sauce before adding any additional salt. To build layers of flavor in the coconut lime sauce, don’t rush browning the chicken or caramelizing the onions.
Not only is this Thai-Inspired Coconut Lime Chicken Skillet flavorful, but it’s also versatile when it comes to pairings. Serve it over cauliflower rice or alongside roasted sweet potatoes for a heartier meal. You can also add a side of sautéed greens or veggies, like broccoli or green beans, to boost the vegetable content and add fiber.
Store leftovers in an airtight container in the fridge for up to four days. It holds up well and is a great option to “cook once, eat twice.” The flavors develop beautifully as it sits, making each reheated meal just as delicious as the first!
Ingredients
- 1½ tbsp avocado oil or coconut oil, divided
- 3 to 4 boneless and skinless chicken breasts weighing roughly 1.5 pounds
- 1 medium onion, sliced
- 2 large cloves garlic, minced
- 1 red birds eye chili, sliced (optional)
- zest of 1 lime
- ½ tsp turmeric powder
- 1 can compatible coconut milk—13 to 14 oz
- juice of half a lime
- 1 tbsp compatible fish sauce (I used redboat)
- 1 to 2 cups baby spinach (optional)
- ¼ cup chopped fresh cilantro
- salt to taste
Instructions
- HEAT a large skillet over medium high heat and add half your cooking oil. Once hot, add the chicken breasts to the pan, season with salt and pepper, and cook for 2 to 3 minutes on each side or until browned. Then remove the chicken from the pan and set it aside.
- ADD the remaining oil to the pan. Once hot, add the onion, and garlic. Lower the heat to medium and cook until the onion softens and are lightly browned. This should take about 4-5 minutes.
- ADD the chili (if using), lime zest, turmeric, and coconut milk and bring the sauce to a boil. Once boiling, lower the heat to maintain a simmer, and add the lime juice and fish sauce. Add your spinach (if using) and give everything a stir to help the spinach wilt. Add back the chicken breasts and cook for 8-10 minutes. Turn the chicken breasts over and cook an additional 8-10 minutes.
- TASTE your sauce and season with salt, if needed. Sprinkle the chopped fresh cilantro and serve.
