HPK

COCONUT LIME CHICKEN #chicken #healthyeating

COCONUT LIME CHICKEN #chicken #healthyeating

Thai nourishment is one of the class of sustenance I truly love and that dependably feels like solace sustenance to me! It used to be my go-to before I began eating Paleo, and it's our most loved night out on the town when we choose to eat out nowadays. I need to concede however, this Paleo and Whole30 agreeable coconut lime chicken truly returns me to an excursion to Thailand quite a long while back. It's so delightful, new and fulfilling!

Numerous years prior I ventured out to Thailand – it was the most unconstrained thing I'd at any point done in my life. I obtained my airfare the prior week I left and after that stuffed up, jumped on a plane and met two or three companions in Seoul, Korea where we loaded onto another plane to Bangkok.

I'm not unconstrained or a daring individual (in any event I wasn't at that point, however I'll get into that all the more later). And afterward out of the blue, this outing was the most soul-lifting background, a truly necessary rest and recuperation, and it was additionally so much fun! The first occasion when we made this Paleo and Whole30 coconut lime chicken, I was returned appropriate to my time in Thailand.

COCONUT LIME CHICKEN #chicken #healthyeating

Also try our recipe : Pepperoni Cheese Pizza Bombs #pizza #healthydinner

Ingredients :
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated on a microplane
  • 1/4 cup fresh cilantro, chopped (plus more for topping)
  • 1/3 cup lime juice (about 2 limes)
  • 4 chicken breasts
  • 2 tbsp avocado oil (or coconut oil)
  • 1/4 cup chicken broth
  • 1.5 cups full fat coconut milk
  • Salt and pepper
  • Lime slices for topping (optional)

Instructions :
  1. Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
  2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
  3. Heat a large skillet over medium heat and add avocado oil.
  4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
  5. Remove chicken from the skillet and set aside. Lower the heat to medium.
  6. Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
  7. Add chicken stock, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
  8. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
  9. Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).
Source :  bit.ly/2FVmkYk

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