Coconut Lime Chicken and Vegetables

Coconut Lime Chicken and Vegetables combines chicken thighs, sweet potatoes, spinach, and red bell peppers in a luscious coconut-infused sauce with fresh lime and herb flavors.

Super Flavorful and Easy Chicken Dinner

Like most people, Jack and I have often dabbled in different diets – sometimes to lose weight, other times to simply feel better because we have some sensitivities to certain foods. We both feel better following eating guidelines under the Whole30 program (you can read more about that here) – so we sometimes go back to it when we need a little bit of a reset.

This Coconut Lime Chicken and Vegetables recipe is a variation of one we first tried awhile back while on a Whole30. And it’s so good, we still make it from time to time – just because we love it – so we finally decided to share the recipe here.

All diets aside, this dish has tons of delicious flavor, and you’ll be licking your lips after every bite! A variety of vegetables and cooked chicken thighs are combined in a luscious, creamy sauce made with coconut oil and coconut cream, bone broth, lime juice and zest, plus fresh herbs and spices.

Serve it over basmati rice (if you aren’t on a Whole30), or swap in cauliflower rice to make this meal Whole30 compliant.

• The fresh flavors in this easy chicken thigh recipe are out of this world – especially the sauce!
• This recipe makes a generous amount, so you can feed a hungry family and still have leftovers the next day.
• If you are so inclined, without the rice, this recipe fits in a Whole30 diet.

• Coconut Oil – Sold in jars at most supermarkets, coconut oil is used in place of butter or other saturated oils.
• Coconut Cream – Sold in cans, this adds both flavor and creaminess to the sauce. Note that coconut cream is unsweetened – don’t confuse it with cream of coconut used in some drinks and cocktails.
• Chicken Thighs – Buy boneless skinless chicken thighs for this recipe. Boneless, skinless chicken breasts can also be used in this dish but thigh meat is more moist and flavorful.
• Sweet Potatoes – We chose sweet potatoes for both the flavor and creamy consistency
• Red Onion
• Red Bell Pepper – We liked the sweetness of the red bell peppers in this dish, as well as the contrasting red color. Yellow or orange bell peppers can also be used.
• Baby Spinach
• Fresh Garlic
• Broth – Look specifically for bone broth (cans, jars, or cartons in the soup aisle) for the nutritional benefits, or you can substitute with chicken stock or beef stock.  The bone broth versions have more collagen which is good for bones, joints, nails and hair.
• Herbs and spices – Kosher salt, black pepper, dried oregano, and fresh cilantro.
• Lime – Both lime zest and lime juice are used in this recipe.
• Rice – Basmati recipe, with its light texture and wonderful flavor and aroma, goes very nicely with this dish – plus it soaks up some of the sauce too. If you want to stay Whole30 compliant, swap in cauliflower rice instead.  

1. Begin cooking the rice as you prepare the rest of the dish (see Chef’s Tip below).
2. Sear sweet potatoes, onions and bell pepper, then set aside on a plate.
3. Sear the chicken thighs.
4. Add back the cooked vegetables to the skillet, plus all other ingredients and stir to combine.
5. Simmer 15 minutes.
6. Serve over rice. You can leave the chicken thighs whole, or shred the meat and mix together with the vegetables.

• Can I make Coconut Lime Chicken ahead of time?  Yes, this dish reheats very well.
• How do I store leftovers?   Store covered and in the refrigerator for up to three days.
• How do I reheat leftovers? Reheat in a skillet, or heat individual portions in the microwave.
• Can I freeze?  No, the vegetables (especially the sweet potatoes) will get mushy after being frozen and thawed.

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