Description
A quick and easy Coconut Lime Chicken and Vegetables recipe featuring tender chicken breasts and vibrant mixed vegetables in a creamy, tangy coconut lime sauce. Ready in under 30 minutes, this one-pan dish is healthy, full of fresh flavors, and adaptable to various diets, making it perfect for busy weeknights or a tropical-inspired meal.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts, sliced into bite-sized pieces
Vegetables
- 1 cup bell peppers, chopped
- 1 cup snap peas
- 1 cup carrots, sliced
Sauce & Aromatics
- 1 cup coconut milk
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil or coconut oil
- 1 tbsp honey or maple syrup
- Salt, to taste
- Black pepper, to taste
Garnish (Optional)
- Fresh cilantro or parsley, chopped
- Toasted shredded coconut (optional)
Instructions
- Prepare Ingredients: Slice the chicken into bite-sized pieces. Chop the vegetables into even pieces for uniform cooking. Mince the garlic and grate the ginger to maximize their flavor.
- Sauté Chicken: Heat olive or coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown on all sides but not fully cooked through. Remove the chicken from the skillet and set aside.
- Cook Vegetables and Aromatics: In the same skillet, add a little more oil if needed. Add minced garlic and grated ginger, sautéing briefly until fragrant. Toss in the mixed vegetables and cook, stirring frequently, until crisp-tender.
- Add Coconut Milk and Lime: Pour in the coconut milk, then add fresh lime juice and lime zest. Stir well and bring the mixture to a gentle simmer to blend the flavors and allow the sauce to thicken slightly.
- Return Chicken and Finish Cooking: Add the chicken back to the skillet, coating it with the sauce. Cook for an additional 5 to 7 minutes, until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the sauce has thickened nicely.
- Season and Garnish: Season the dish with salt, pepper, and honey or maple syrup to balance the lime’s acidity. Sprinkle with chopped fresh cilantro or parsley and, if desired, toasted shredded coconut before serving.
Notes
- Use fresh lime juice and zest for the brightest and most vibrant flavor.
- Do not overcook chicken to keep it juicy and tender.
- Cook vegetables until crisp-tender to avoid sogginess.
- If the sauce is too thin, simmer uncovered to thicken it quickly.
- Adjust the sweetness or acidity by tasting and tweaking honey or lime amounts.
- Protein swaps like shrimp, tofu, or turkey breast work well if preferred.
- Vegetable substitutions like broccoli, zucchini, or green beans are great alternatives.
- Add red pepper flakes or fresh chili for a spicy version.
- Omit garnishes and use coconut oil for a dairy-free or vegan variation.
- Stir in Greek yogurt or sour cream for extra creaminess before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Fusion / Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: coconut lime chicken, healthy chicken recipe, one pan chicken dinner, quick chicken recipe, gluten free dinner, coconut milk recipe, lime chicken vegetables
