Best Low Calorie Coconut Lime Chicken Recipes

COCONUT LIME CHICKEN

Steps:

• Cut up the chicken into bite-size pieces and sprinkle them with the garlic powder and some salt & pepper (I just do this right on the cutting board).
• Chop the onion then add it to a deep skillet over medium-high heat along with the olive oil. Sauté for 5 minutes.
• Add the chicken to the pan and cook it for about 5 minutes (stir it occasionally). Transfer chicken to a plate and set aside.
• Stir in the garlic and ginger, and cook for 30 seconds.
• Add in the coconut milk (shake the can first), lime juice + zest, and sugar. Reduce the heat to medium and let it simmer for about 10-15 minutes or until the sauce is somewhat reduced. This won't be a thick sauce, but reducing does help concentrate flavors and thicken it up a bit.
• Add the chicken back into the pan and cook for a few more minutes. Stir in the cilantro, basil, and scallions right before serving. Season with extra salt & pepper as needed. This dish goes well with rice. I serve it with extra lime wedges (and you can top each bowl with extra cilantro/basil/scallions too if you wish).

COCONUT LIME CHICKEN

Steps:

• Add your cooking fat of choice to a large skillet and heat on medium high heat.
• Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
• Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
• Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
• Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
• Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
• Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
• Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!

COCONUT-LIME CHICKEN

Steps:

• In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.

LOW CALORIE COCONUT LIME CHICKEN

Steps:

• Preheat oven to 400°F.
• Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish.
• Transfer 1/4 cup of the dressing to a large bowl; set aside.
• Place chicken in the baking dish; bake until cooked through, about 20 minutes.
• Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
• Transfer the chicken to a cutting board and thinly slice.
• Arrange the chicken slices on top of the salads.
• Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.
• enjoy.

COCONUT-LIME CHICKEN CURRY SOUP

Steps:

• Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.