One-Pan Coconut-Lime Chicken with Asparagus: A Quick and Easy Dinner!
Coconut-Lime Chicken +Asparagus {One-Pan and Dinner is done! ?}
makes about 4-5 servings
Ingredients:
4 skinless, boneless chicken breasts
1/4 tsp sea salt
12 oz asparagus, trimmed
1/4 tsp black pepper
1 Tbsp coconut oil
1/2 red onion, chopped
1 red chili, chopped optional
1 cup organic chicken stock
2 Tbsp lime juice (about 1 large lime)
1/2 Tbsp red chili flakes
1/2 cup coconut milk
Instructions:
Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5 minutes or until browned. Remove the chicken from the skillet and set aside on a plate. The chicken doesn’t need to be fully cooked yet because you’ll be returning it to the heat shortly.
Add the chopped onion, and asparagus to the same skillet and sauté for a minute. Add the chicken stock, lime juice, coconut milk and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let it simmer for about 5 minutes to reduce the liquid a bit.
Add the chicken back to the skillet, cover and let cook for another 10-12 minutes or until the chicken is cooked through.
Serve with brown rice or cauliflower rice with the warm sauce spooned over the top.
Enjoy!
Alright folks, get ready for a flavor explosion with this Coconut-Lime Chicken and Asparagus one-pan wonder! This recipe will have dinner on the table in no time, leaving you with more time to relax and enjoy your meal.
First, gather your ingredients. You’ll need some chicken breasts, asparagus, red onion, coconut oil, lime juice, chili flakes, and coconut milk. Don’t forget the essential seasoning of salt and pepper to bring out all those delicious flavors.
Start by browning your chicken breasts in a skillet with some coconut oil. Don’t worry about fully cooking them just yet, as they’ll finish cooking later on. Once they’re slightly browned, set them aside on a plate.
Next, toss in your chopped onion, asparagus, and red chili (if you’re feeling spicy) into the skillet. Let them sauté for a minute before adding in the chicken stock, lime juice, coconut milk, and chili flakes. Bring it all to a boil before reducing to a simmer and letting it all mingle and reduce for about 5 minutes.
Now, it’s time to bring back the chicken to the skillet and let it cook through for another 10-12 minutes. The aroma will have your mouth watering in no time!
Serve your Coconut-Lime Chicken and Asparagus on a bed of brown rice or cauliflower rice, and spoon over that delicious warm sauce for an explosion of flavors in every bite.
So there you have it, a simple and tasty dinner ready to impress your taste buds without all the fuss. Give it a try and let me know what you think. Trust me, you won’t be disappointed! ?????️
Bon appétit! ?️
