Quick Jalapeño Lime Chicken (Print Version)
# Ingredients:
→ Protein & Dairy
01 -
4 chicken breasts (4-5 oz each)
02 -
1 cup chicken broth or bone broth
03 -
1/4 cup full fat coconut milk
04 -
1 tablespoon ghee
→ Produce
05 -
1/2 cup white onion, diced
06 -
1 jalapeño, deseeded (1/2 diced, 1/2 sliced for garnish)
07 -
1 lime, juiced
→ Pantry & Seasonings
08 -
2 tablespoons avocado oil
09 -
2 teaspoons arrowroot powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
Salt and pepper to taste
# Instructions:
01 -
Heat oil in a large skillet on medium-high heat
02 -
Once hot, add onion to skillet and sauté until onion is translucent (about 2 minutes)
03 -
Add chicken, garlic powder and onion powder and brown on both sides (about 4-6 minutes per side depending on thickness or until internal temperature reaches 165 degrees)
04 -
Remove chicken breast from heat, wrap in foil and set aside
05 -
Add broth, ghee, 1/2 of the lime juice and diced jalapeño to skillet and heat on high
06 -
Once the liquid begins to boil, reduce heat to low and whisk in coconut milk and arrowroot powder until well mixed. The liquid will begin to thicken
07 -
Add chicken back to skillet, spooning sauce over the top. Squeeze the rest of the lime juice over the chicken and top with lime and jalapeño slices to garnish
# Notes:
01 -
Pound chicken breasts to similar thickness for even cooking
02 -
Serve with sides like asparagus and air fried potatoes