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Coconut Lime Chicken

When you are longing for a dish that transports your taste buds to a tropical paradise while remaining firmly rooted in healthy, whole-food ingredients, this Coconut Lime Chicken is the ultimate escape. This recipe balances the luscious, velvety richness of full-fat coconut milk with the bright, citrusy punch of fresh lime juice and a hint of warmth from turmeric and chili flakes. Whether prepared in a skillet or an Instant Pot, the result is succulent chicken bathed in a vibrant sauce that is as nourishing as it is flavorful. It is a clean-eating staple that feels like a decadent indulgence.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4

Ingredients

  • 1 1/2 lbs Skinless Boneless Chicken Breasts (4 breasts)
  • 1/4 tsp Sea Salt & Black Pepper
  • 1 tbsp Coconut Oil
  • 1/2 cup Red Onion chopped
  • 1 Red or Green Chili chopped (optional)
  • 1 cup Organic Chicken Stock
  • 2 tbsp Fresh Lime Juice
  • 1 tbsp Fresh Cilantro chopped (plus extra for garnish)
  • 1/2 tsp Red Chili Flakes
  • 1/2 cup Full-fat Unsweetened Coconut Milk canned
  • Pinch Turmeric Powder optional for color
  • 1 tbsp Arrowroot or Cornstarch mixed with 1 tbsp water

Instructions

(Skillet Method)

  • Prep the Chicken: Pound chicken breasts to an even thickness between plastic wrap. Season both sides with salt and pepper.
  • Sear: Heat coconut oil in a large skillet over medium-high heat. Brown chicken for 5–7 minutes per side. Remove and set aside.
  • Aromatics: In the same pan, sauté red onion for a few minutes to soften. Add the chopped chili and sauté for another 2 minutes.
  • Simmer Sauce: Stir in chicken stock, coconut milk, lime juice, cilantro, turmeric, and chili flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Finish Cooking: Return chicken to the skillet. Cover and cook for 5–10 minutes until the chicken is cooked through.
  • Thicken (Optional): If a thicker sauce is desired, stir in your starch slurry during the final minutes of simmering.
  • Serve: Serve over rice or cauliflower rice, spooning plenty of sauce over the top. Garnish with extra cilantro and chilies.

Instant Pot Instructions

  • Sauté Aromatics: Press the Sauté button and wait for the pot to heat up. Add the coconut oil. Once simmering, toss in the red onions and peppers, cooking for about 3 minutes until softened.
  • Deglaze & Season: Pour in the chicken stock, lime juice, red pepper flakes, coconut milk, and turmeric. Stir well, scraping any bits from the bottom, and let it simmer for a minute. Taste and season with salt and pepper.
  • Pressure Cook: Place the chicken breasts into the liquid. Secure the lid and ensure the steam vent is set to the "Sealing" position. Select Manual or Pressure Cook on High Pressure for 8 minutes.
  • Natural Release: Once the timer beeps, allow the Instant Pot to remain on "Keep Warm" for a 10-minute natural pressure release (NPR) before manually releasing any remaining steam.
  • Prep the Chicken: Carefully remove the chicken breasts and transfer them to a cutting board. Slice or shred the chicken into bite-sized pieces.
  • Thicken the Sauce: With the lid off, press the Sauté button again. Bring the sauce to a boil and stir in your starch slurry (arrowroot or cornstarch mixed with water).
  • Combine & Garnish: Once the sauce thickens, turn off the heat. Stir the chicken pieces back into the pot along with the fresh chopped cilantro. Give it one final taste for salt, pepper, or an extra squeeze of lime before serving.

Notes

  • Coconut Milk Matters: Always use canned full-fat coconut milk or coconut cream for this recipe; carton coconut milk is too thin and won't produce the same creamy result.
  • Heat Control: If you prefer very mild heat, use an Anaheim chili and remove the seeds. For a spicy kick, go with a Thai bird’s eye chili.
  • Rice Pairing: This dish is incredible with coconut rice! Simply swap half the water for coconut milk when cooking your rice for an extra layer of flavor.
  • Turmeric Tip: Don't skip the pinch of turmeric; it gives the sauce a beautiful "golden milk" glow that makes the dish look much more appetizing.
  • Pro-Tip for Instant Pot Users: Letting the pressure release naturally for 10 minutes is the secret to keeping chicken breasts juicy and tender. A quick release can sometimes "shock" the meat, making it slightly tough. Enjoy your tropical, pressure-cooked feast!