Gluten Free | Coconut Lime Chicken
Coconut Lime Chicken

I really love Thai food and it always feels like comfort food to me! This Paleo and Whole30 friendly coconut lime chicken is so flavorful, fresh and satisfying!

Coconut Lime Chicken

Altogether this dish is super easy to make – you only need one large skillet and about 30 minutes to make!
The prep can be broken up into two main parts:
  1. Prepping the chicken
  2. Making the coconut lime sauce

The Chicken

To prep the chicken simply place the breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. If you own a meat mallet then go ahead and pull that out. I personally just use my rolling pin to bash the meat down and I find it works just as well.
This will help flatten the chicken so that is cooks evenly and make for more tender chicken. Once flattened just sprinkle each side of the chicken with salt and pepper and move on to browning the breasts. All you need to do is melt a little coconut oil in your skillet and cook the chicken on each side for about 5-7 minutes until a brown crust forms. At this point you don’t need to worry about cooking the chicken all the way through because you will add them back to the pan later to soak in more sauce/cook through. Until then – remove from the pan and set aside on a plate while you make the sauce.

The Sauce

Once you’ve removed the chicken, give the pan a little wipe down with a paper towel to remove and brown/black bits. Melt a little more oil then continue on to sauté your onion. Cook for a few minutes to soften then add the pepper. After a few more minutes add the chicken stock, cilantro, lime juice and chili flakes to your pan. Bring the mixture to a slight boil and then let simmer for a few minutes.
Finally, add the coconut milk and continue to let the mixture simmer. It will cook down and thicken slightly. After a little more simmering, add the chicken back to the pan and let cook through fully as it soaks up more sauce and that’s it!

Prep Time:
Cook Time:
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Yield: 4 Servings


  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated on a microplane


  • Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
  • Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
  • Heat a large skillet over medium heat and add avocado oil.
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