SKILLET COCONUT CILANTRO CHICKEN

This Whole 30 approved dish is creamy and kicks a punch with a cilantro lime coconut milk gravy that covers the chicken. Serve with crispy potatoes for a complete meal.




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INGREDIENTS

  • 4 chicken  Breast
  • 3 tbsp coconut milk (unsweetened, canned)
  • 1/2 cup chicken broth
  • 1 sweet onion (chopped)
  • 1 small red pepper (chopped)
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 2  tsp tapioca flour









INSTRUCTIONS

  1. Heat pan on high heat with olive oil
  2. Add in chopped onions and red peppers. Sauté until tender
  3. Add in chicken breast and cook for 5-6 minutes per side
  4. Once chicken is almost done, add in chicken stock and cocnut milk.
  5. Mix in seasonings (garlic, salt and pepper) and 2 tbsp of tapioca flour.
  6. Whip the broth until it becomes a thick consitency.
  7. Sprinkle with lime juice and fresh cilatnro. Serve warm and enjoy!


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Prep Time : 5 minutes
 Cook Time : 25 minutes
 Servings : 4 servigs