Name: Lime and Coconut Chicken
Prep time: 15 min
Total time: 45 min
Yield: Serves 4
Cuisine: Asian
Ingredients: 2 pounds boneless, skinless chicken breasts; 1 lime; 3 tablespoons vegetable oil; ½ cup coconut milk; 2 tablespoons low-sodium soy sauce; 2 tablespoons sugar; 2 teaspoons curry powder; 1½ teaspoons ground coriander; 1 teaspoon ground cumin; 1½ teaspoons salt; 4 tablespoons chopped fresh cilantro

In the U.S.

The whole family will enjoy these flavorful chicken breasts, which are low in calories and fiber. Marinate ahead of time and you will need only a few minutes to cook the chicken on the stovetop.

Prep time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Yield

Serves 4

Ingredients

2 pounds boneless, skinless chicken breasts

1 lime

3 tablespoons vegetable oil

½ cup coconut milk

2 tablespoons low-sodium soy sauce

2 tablespoons sugar

2 teaspoons curry powder

1½ teaspoons ground coriander

1 teaspoon ground cumin

1½ teaspoons salt

4 tablespoons chopped fresh cilantro

Instructions

Using a meat tenderizer, pound chicken breasts between sheets of wax paper until ⅛-inch thick.

Zest lime into a large bowl; slice lime into wedges and set aside.

Add oil, coconut milk, soy sauce, sugar, curry, coriander, cumin, and salt to zest and whisk to combine. Add chicken and toss to combine. Cover and refrigerate for 1 to 2 hours.

Remove chicken, reserving marinade. Using a hot sauté pan, grill pan, or cast-iron skillet, brown chicken on both sides. Chicken should register 165 degrees Fahrenheit using an instant-read thermometer inserted in the thickest part of the breast.

Meanwhile, pour reserved marinade into a saucepan and bring to a boil. Reduce heat and simmer for 2 minutes, stirring to prevent burning.