Lime and Coconut Chicken


4 chicken breasts, sliced horizontally

2 tbsp olive oil

60ml chicken stock

60ml lime juice

1 can coconut milk

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

A handful of coriander, chopped


Heat the olive oil in a frying pan over medium heat.

Add the chicken to the pan and season with salt and pepper. Cook for 3-4 minutes then flip and cook for another 3-4 minutes.

Remove the chicken from the pan and set it aside on a plate.

Add chicken stock, lime juice, 3/4 of the canned coconut milk, minced garlic, salt and pepper to the pan and stir.

Set aside the remainder of the coconut milk to use later.

Add the chicken breasts back to the pan, cover, and let it simmer for 4-5 minutes.

Plate up the chicken, drizzle the remaining coconut milk over and sprinkle over coriander.

Serve with your favourite steamed vegetables or rice.

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