Coconut Lime Chicken

Ingredients:

4 large skinless, boneless chicken breasts (about 2 lbs.)

¼ tsp each of salt & pepper

1 tbsp coconut oil

½ cup of sweet onion chopped

1 to 2 jalapenos thinly sliced and seeded

1 cup of less sodium chicken broth

2 tbsp lime juice

1 tbsp chopped cilantro

½ tsp red pepper flakes

½ cup of coconut milk

A pinch of paprika for color

1 tbsp of cornstarch mixed with 1 tbsp of water

1 lime thinly sliced

Directions:

Place chicken breasts into a 2.5-gallon freezer bag or between parchment paper and pound them with a mallet to get an even thickness. Season with salt & pepper.

Melt the coconut oil in a large skillet over medium heat.

 Add the chicken breast and cook on medium high for 7 minutes, browning on each side.  Remove the chicken and set aside on a plate.

Add more oil to the pan if needed and sauté the onion for about 5 minutes, or until soft. Add the jalapenos and continue to sauté until softened.

Add chicken stock, lime juice, cilantro and chili flacks.  Bring the mixture to a boil and then turn it down to a simmer. Simmer another 5 minutes. 

Increase to medium and add the coconut milk and paprika.  As it starts to bubble, turn it down to a simmer and cook another 5 minutes. Raise the heat to medium and add the corn starch water mixture.  Once the sauce thickens, reduce the heat back down to simmer. Add the chicken back to the skillet, cover and let cook for another 10 minutes until cooked through or until the internal temperature for the chicken is 165 degrees.  Serve with rice and spoon sauce over the top.