Coconut Skillet Chicken

Coconut Skillet Chicken (Image source: Molly Morgan)

Coconut Skillet Chicken
Serves 4

Ingredients:
4 skinless boneless chicken breasts (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 vegetable stock (low sodium)
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro, chopped
1/2 teaspoon red chili flakes (adjust to taste preference)
1/2 cup coconut milk
1 tablespoon cornstarch mixed into 1 tablespoon water
2 cups cooked brown rice

Directions:

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

2. In a large skillet, melt the coconut oil over a medium high heat. Add the chicken breasts and cook each side for 5 to 7 minutes or until browned on each side.

3. In the same skillet, add the chopped onion and sauté for a few minutes to soften. Add the vegetable stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce to a simmer, continue to simmer for 5 to 10 minutes to let the sauce reduce down.

4. Stir in the coconut milk and bring to simmer again for another 5 minutes. Add the prepared corn starch and bring to a boil to thicken the sauce.

5. Add the chicken back to the skillet and let the chicken continue to cook until it is cooked through (about 5 – 10 minutes). Serve over brown rice. Serve immediately!