One Pan Coconut Lime Chicken
We love one pan dinners-easy clean up is the best! One Pan Coconut Lime Chicken has great flavor that we think you will enjoy.
I think we all would like to wash less dishes. I love recipes that require as few pans and dishes as possible. This one is great for that. You will need a cutting board, knife, measuring cups and spoons, a spatula, and a deep frying pan with a lid.
We hope you enjoy this recipe and have a wonderful week!
Ingredients for One Pan Coconut Lime Chicken:
Chicken tenders
oil
onion
green pepper
garlic
salt
pepper
chicken stock
rice
water
red chili flakes
turmeric
coconut milk
lime juice
heavy whipping cream
cilantro
Directions:
Cut chicken into bite-sized pieces. Chop onion, red and green peppers. Mince garlic cloves.
Cook chicken, onion and green pepper, and minced garlic in oil in a large frying or sauté pan with a lid. Cook for about 4 minutes.
Add chicken broth, water, rice, salt, pepper, red chili flakes, and turmeric to pan with chicken and vegetable mixture.
Bring to a boil and cover. Allow to simmer for 20 minutes. Stirring occasionally so it does not burn.
Then, remove lid and add coconut milk, lime juice, cilantro, and heavy whipping cream-heat through.
Top with extra red chili pepper flakes and cilantro. Serve and enjoy!!
Other Delicious Recipes:
Green Chile Chicken Enchiladas
One Pan Coconut Lime Chicken
A flavorful and easy one pan meal.
Ingredients
- 1 1/2 pounds chicken tenders cut into bite-sized pieces
- 1 tbsp oil
- 1/2 cup onion diced
- 1 cup green bell pepper diced
- 3 garlic cloves minced
- 2 14.5 oz. cans chicken stock
- 1/2 cup water
- 2 cups rice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes extra for serving, if desired
- 1/4 tsp turmeric
- 1 can coconut milk about 13.5 ounces
- 2 tbsp lime juice
- 1/2 cup heavy cream
- 1 1/2 tbsp cilantro extra for serving, if desired
Instructions
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Add oil to a deep frying pan or sauté pan (with a lid). Cook chicken, onion, green pepper, and garlic (about 4 minutes).
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Add chicken stock, water, rice, salt, pepper, red pepper flakes, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 20 minutes-until rice is desired tenderness and chicken is no longer pink. Stir this mixture occasionally so it does not burn.
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When rice is desired tenderness, add coconut milk, lime juice, cream, and cilantro. Heat through-don't boil.
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Serve and enjoy!
