Creamy coconut lime chicken

Super fast and yummy. Recommend serving it over rice, or broccoli for a healthier alternative.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm.

Step 2

Add onion, bell pepper (if using) and garlic to the skillet and cook for about 5 minutes, or until the vegetables start to soften

Step 3

In a small bowl, whisk together the chicken stock and cornstarch. Add to the skillet, along with the red chili flakes and tumeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly

Step 4

Stir in the coconut milk and summer for about 3-5 minutes. Stir in the lime juice and cream, then return the chicken to the pan. Season with salt and pepper to taste. Continue for 5-10 minutes or until chicken is fully cooked through. Sprinkle with fresh cilantro before serving.