Awesome Coconut Lime Chicken (Paleo, Gluten Free)

For something so simple and quick to cook, this recipe provides an amazing taste sensation! I stumbled upon this recipe as I was messing around for inspiration in trying to make the paleo chicken nuggets recipe more suitable for grown ups and it was a hit!

It's almost too yummy to believe it could be that good for you....

This recipe is a fantastic addition for my newest 14 day fitness challenge. Intakes are now open and limited spaces apply. Want more details? Click here to find out more.

Let's cut to the chase, here's the details. Give it a whirl and id love to know how you go with it.

INGREDIENTS 4 chicken breasts

1/2 onion 2 tbsp coconut or avocado oil 1/4 cup stock (i most recently used the beef broth we made from our big delivery of beef from Gloucester meats- and it was delicious) 4 Limes to make 1/4 cup lime juice and garnish 1 1/2 cup canned full fat coconut milk 1 tbsp minced garlic

1-2 chilli or capsicum if you're not a chilli lover.

1 tsp paprika 1/2 tsp salt 1/2 tsp pepper 1/8 cup fresh chopped corriander

Additional salt & pepper to taste.

Your favourite steamed vegetables to serve with

INSTRUCTIONS

• Add coconut oil/avocado oil 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 quicker and more evenly.

• Add your chicken breasts to the hot pan. Liberally add salt, pepper and paprika to 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 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 and paprika to the skillet.

• Keep a little of this mixture for the end where you can drizzle some of that on top for extra zesty flavour once everything is cooked. 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.

• Add your 6 slices of lime for a beautiful presentation

• 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 coriander.

• Viola! All done

• Serve with your favourite vegetables to take full advantage of soaking up the yummy coconut lime sauce!