Every once in awhile you need to spice things up with your food!  This Coconut Lime Chicken Recipe was just what our family needed to stop the whining about eating the same things over and over again!

I decided to go searching my favorite place, PINTEREST and I found this Coconut Lime Chicken Recipe that made my mouth instantly water.  I love coconut and anything that has a fiesta kick to it!  It is by Sarah Nevins from A Saucy Kitchen.  She has some great recipes so check out her site.

Matt is our awesome chef of the house and he made this dinner for us.  It absolutely hit the spot.  Our kids cleaned their plates and there was not a peep at the dinner table.  We ate the cauliflower rice and we made the kids regular brown rice.  For our veggie we did roasted brussels sprouts and for the kids we just did some raw carrots.  Everyone was happy and there was not a big clean up required.

So check out this recipe and let me know what you think!  I hope your family loves it as much as I do.


4 skinless, boneless chicken breasts, about 1 1/2 pounds

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 tablespoon coconut oil

1/2 cup red onion, chopped

1 red chili, chopped optional

1 cup organic chicken stock

2 tablespoons lime juice (about 1 large lime)

1 tablespoon chopped cilantro

1/2 teaspoon red chili flakes

1/2 cup full fat coconut milk from a can or coconut cream

1 tablespoon arrow root starch for paleo or corn starch mixed into 1 tablespoon water optional.


Place the chicken between two pieces of plastic wrap and pound them down to make them an even thickness.  This will help the chicken cook evenly and make it more tender.  Sprinkle each side of the chicken with salt and pepper.

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 5-7 minutes or until browned on each side.  Remove the chicken from a skillet and set aside on a plate. The chicken doesn’t need to be fully cooked  yet because you will be returning it to the heat in a few.

Add the chopped onion to the same skillet and saute for a few minutes to soften.  Add the chili pepper if you are using it.  I personally did not use it.  I don’t love spicy foods and I really didn’t think my kids would like it either.

Saute another couple of minutes.  Add the chicken stock, lime juice, cilantro and chili flakes.  Bring the mixture to a boil and then reduce down to a simmer.  Let simmer for about 5 minutes to let reduce down.  Add the coconut milk and bring to simmer again for another 5 minutes.  Add the starch and water at this time if you are using it.  You  may need to raise the heat a little to bring this to a boil to activate the starch.  Once the sauce thickens you can take it back down to simmer.

Add the chicken back to the skillet, cover and cook for another 5-10 minutes or until the chicken is cooked the whole way through.

Serve with rice or cauliflower rice and put the sauce on top.

Add a little extra sprinkle of cilantro to the top!