Coconut Lime Chicken (Paleo, Whole30 + Keto) #dinnerrecipe #food

Thai sustenance is one of the class of nourishment I truly love and that dependably feels like solace sustenance to me! It used to be my go-to before I began eating Paleo, and it's our preferred night out on the town when we choose to eat out nowadays. I need to concede however, this Paleo and Whole30 well disposed coconut lime chicken truly returns me to an excursion to Thailand quite a while prior. It's so delightful, crisp and fulfilling!

What's more, for reals, Justin and I both chose to go out on a limb of our lives to date pretty much two years back – we quit our distressing, corporate occupations, sold our homes and moved to a littler town. We set up shop in our in-home office and began taking a shot at this blog full-time, making heavenly yet simple and congenial Paleo and Whole30 formulas, similar to this coconut lime chicken.

We chose for possibly the first run through in our lives to pursue our energy and our hearts. It was insane! Our families thought we were crazy! They thought we simply required a break from genuine for a brief period. In any case, stop and think for a minute – we understood that "reality" is whatever you make it to be, and we chose we needed to live alone terms. To make the sort of life we cherish awakening to consistently, to help individuals and create further, progressively significant associations with each other and others.

I truly love Thai nourishment and it generally feels like solace sustenance to me! This Paleo and Whole30 agreeable coconut lime chicken is so delightful, crisp and fulfilling!
Coconut Lime Chicken (Paleo, Whole30 + Keto) #dinnerrecipe #food
Also try our recipe White Barbecue Sauce #dinnerrecipe #food


  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated on a microplane
  • 1/4 cup fresh cilantro, chopped (plus more for topping)
  • 1/3 cup lime juice (about 2 limes)
  • 4 chicken breasts
  • 2 tbsp avocado oil (or coconut oil)
  • 1/4 cup chicken broth
  • 1.5 cups full fat coconut milk
  • Salt and pepper
  • Lime slices for topping (optional)


  1. Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
  2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
  3. Heat a large skillet over medium heat and add avocado oil.
  4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
  5. Remove chicken from the skillet and set aside. Lower the heat to medium.
  6. Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
  7. Add chicken stock, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
  8. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
  9. Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).

Read more our recipe TEXAS TOAST GARLIC BREAD PIZZA #dinnerrecipe #food

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