Ingredients

The following ingredients have 6 Servings
  • 1.5 pounds boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • 2 cups chicken stock
  • 1 lime (* juiced and zested)
  • 1 tablespoon onion powder
  • 2 tablespoons cilantro leaves (* chopped)
  • 1/2 teaspoon red pepper flakes (* optional)
  • 2/3 cup coconut milk

Instruction

  • Preheat your oven to 375°F.
  • Season the chicken breasts with salt and pepper.
  • In a large, oven proof skillet, heat the olive oil over medium-high heat. Add the chicken and cook about 3-4 minutes per side, until golden brown (you will finish cooking the chicken in the oven).
  • Remove the chicken to a plate.
  • Using the same pan, add the chicken stock, lime juice, onion powder, cilantro, and red pepper, if using.
  • Bring to a gentle boil, until reduced by half.
  • Lower the heat and whisk in the coconut milk.
  • Add the chicken back into the pan with the sauce and place in the preheated oven. Cook until chicken is cooked through, about 15 minutes.
  • Spoon the pan sauce over the chicken and garnish with fresh cilantro and lime slices if desired.