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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.
Yield: 6 servings 1x
Prep: 30 minutesCook: 30 minutesTotal: 1 hour
Ingredients
- Basmati Rice or Cauliflower Rice, for serving (optional)
- 8 boneless skinless chicken thighs trimmed of excess fat
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons coconut oil, divided
- 1 medium sweet potato, peeled and cut into quarter slices, about a half inch thick
- 1 medium to large red onion, cut into thick strips
- 1 large red bell pepper, cut into thick strips
- 1 large garlic clove, sliced
- 3 ounces baby spinach
- 1/4 cup fresh lime juice, about 2-3 limes
- 1 tablespoon lime zest, about 2-3 limes
- 1/2 cup bone broth (or chicken stock)
- 1/2 cup coconut cream
- 1/4 cup cilantro leaves plus more for garnish
Instructions
- Cook the rice or cauliflower rice, if you are planning to serve it.
- Trim chicken, pat dry and coat both sides with the salt and pepper. Set aside.
- Heat one tablespoon of the coconut oil in a very large skillet, braiser or medium Dutch oven over medium heat and once hot, cook sweet potato slices for about three minutes on each side, until slightly browned. Remove to a bowl or platter.
- Add another tablespoon of coconut oil and add the onions and bell pepper strips and cook for three minutes.
- Add garlic and spinach and cook just to wilt the spinach, about one minute.
- Remove all of this to the same platter or bowl as the sweet potatoes.
- Add the last tablespoon of coconut oil and sear the chicken in two batches. Cook each batch about 1-2 minutes on each side. Add to the bowl with the other ingredients.
- With the heat still on the pan, add the lime juice to deglaze then add all of the precooked vegetables and meat along with the zest, broth, coconut cream and cilantro.
- Heat to bubbling, then cover and lower heat to a slow simmer on low and cook 15 minutes.
- Remove cover and serve with the rice.
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Notes
You can serve this dish two ways:
- Leave the chicken thighs whole, or
- Remove them from the pot, shred the meat, then return to the pan.
