Description

This gluten free, dairy free and paleo chicken is made in one pan for easy clean up. Serve with rice or cauliflower rice, if desired.

Ingredients

• 4 skinless, boneless chicken breasts, from about 1 1/2 lb.
• 1/4 t. sea salt
• 1/4 t. black pepper
• 1 T. coconut oil
• 1/2 c. red onion, (about 1/2 onion) chopped
• 1 whole red chili, chopped, optional
• 1 c. organic chicken stock
• 2 T. freshly squeezed lime juice from 1 large lime
• 1 T. chopped cilantro
• 1/2 t. red chili flakes
• 1/2 c. full-fat coconut milk from a can or coconut cream*
• pinch turmeric powder, optional for color
• 1 T. arrow root starch for paleo/whole 30 or cornstarch mixed into 1 T. water, optional

Steps

1. Place chicken breasts between 2 pieces of plastic wrap; pound down to make even in thickness which helps chicken cook evenly and makes chicken tender. Season each side with salt and pepper.
2. In a large skillet, melt coconut oil over medium-high heat. Add chicken breasts; cook for 5-7 minutes per side or until browned on each side. Transfer chicken to a plate; set aside. The chicken won't be fully cooked yet. Wipe down skillet with a paper towel to remove black/brown bits.
3. To the same skillet, add a little more oil along with chopped onion; sauté for a few minutes till softened. Add the chili pepper if using it; sauté several minutes. Add chicken stock, lime juice, cilantro and chili flakes; bring to a boil; reduce heat to a simmer; let simmer for about 5 minutes to let reduce down. Add the coconut milk and turmeric, if using; bring to simmer for 5 minutes. Add arrow root starch and water, if using. Raise heat slightly to bring to a boil to activate the starch. Once sauce thickens, reduce back down to a simmer.