• Jackelyn Rideout

Coconut Lime Chicken

Coconut Lime Chicken

Serves 4 with leftovers


· 6 organic or grain fed chicken breasts

· 2 tbsp coconut oil

· 1 can of pure coconut milk

· 1 cup organic chicken broth

· 2 tbsp organic cornstarch

· 1 medium onion diced

· 1/4 tsp chili flakes (or to desired heat)

· 1/2 tsp curry powder

· 1 large lime (or 2 small)

· Salt & pepper to taste

· Handful fresh cilantro chopped

- In a large skillet, melt coconut oil and brown both sides of the chicken on medium high heat. Set chicken aside in a separate dish.

- In the same skillet, add onions and sauté until caramelized. Add chicken broth and bring to a boil.

- To the chicken broth, add coconut milk, chili flakes & curry powder. Bring to a light boil, then turn down to medium low heat.

- Juice lime into small bowl and mix in cornstarch until dissolved. Slice chicken breasts into large chunks.

- Add lime juice to milk mixture and stir until sauce thickens. Add the chicken back into the sauce and simmer on low for 30 mins.

- Salt & pepper to taste (I used a herb infused sea salt blend)

- Top with cilantro JUST before serving.

- Serve over wild/whole grain rice and pair with a healthy side of veggies!

Copyrighted by Amplified Health & Beauty


Drayton Valley, AB


Tel: 780-898-2183

Licensed Health & Nutrition Counselor™ (LHNC™)

& Certified Lash Extension Technician

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Jackelyn Rideout