One Pan Coconut Lime Chicken

We love one pan dinners-easy clean up is the best! One Pan Coconut Lime Chicken has great flavor that we think you will enjoy.

I think we all would like to wash less dishes. I love recipes that require as few pans and dishes as possible. This one is great for that. You will need a cutting board, knife, measuring cups and spoons, a spatula, and a deep frying pan with a lid.

We hope you enjoy this recipe and have a wonderful week!

Ingredients for One Pan Coconut Lime Chicken:

Chicken tenders

oil

onion

green pepper

garlic

salt

pepper

chicken stock

rice

water

red chili flakes

turmeric

coconut milk

lime juice

heavy whipping cream

cilantro

Directions:

Cut chicken into bite-sized pieces. Chop onion, red and green peppers. Mince garlic cloves.

Cook chicken, onion and green pepper, and minced garlic in oil in a large frying or sauté pan with a lid. Cook for about 4 minutes.

Add chicken broth, water, rice, salt, pepper, red chili flakes, and turmeric to pan with chicken and vegetable mixture.

Bring to a boil and cover. Allow to simmer for 20 minutes. Stirring occasionally so it does not burn.

Then, remove lid and add coconut milk, lime juice, cilantro, and heavy whipping cream-heat through.

Top with extra red chili pepper flakes and cilantro. Serve and enjoy!!

Other Delicious Recipes:

Cilantro Lime Chicken Fajitas

Chicken Fajita Pasta

Green Chile Chicken Enchiladas

Print

One Pan Coconut Lime Chicken

A flavorful and easy one pan meal.

Course Main Course

Keyword chicken, easy weeknight meals, one pan dinners, rice

Author Sweeter With Sugar

Ingredients

• 1 1/2 pounds chicken tenders cut into bite-sized pieces
• 1 tbsp oil
• 1/2 cup onion diced
• 1 cup green bell pepper diced
• 3 garlic cloves minced
• 2 14.5 oz. cans chicken stock
• 1/2 cup water
• 2 cups rice
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp red pepper flakes extra for serving, if desired
• 1/4 tsp turmeric
• 1 can coconut milk about 13.5 ounces
• 2 tbsp lime juice
• 1/2 cup heavy cream
• 1 1/2 tbsp cilantro extra for serving, if desired

Instructions

1. Add oil to a deep frying pan or sauté pan (with a lid). Cook chicken, onion, green pepper, and garlic (about 4 minutes).

2. Add chicken stock, water, rice, salt, pepper, red pepper flakes, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 20 minutes-until rice is desired tenderness and chicken is no longer pink. Stir this mixture occasionally so it does not burn.

3. When rice is desired tenderness, add coconut milk, lime juice, cream, and cilantro. Heat through-don't boil.

4. Serve and enjoy!