Creamy Coconut Lime Chicken

𝗖𝗿𝗲𝗮𝗺𝘆 𝗖𝗼𝗰𝗼𝗻𝘂𝘁 𝗟𝗶𝗺𝗲 𝗖𝗵𝗶𝗰𝗸𝗲𝗻

Ingredients

2 lb. boneless skinless chicken breasts about 4 total chicken breasts
¼ C GF Flour or Arrowroot Starch
¼ C cilantro chopped, plus more for topping
2 TBS coconut oil
1 TBS avocado oil
1 garlic clove minced
1 C coconut milk
⅔ C chicken broth or bone broth
1 TBS brown sugar or sub coconut sugar
2 limes
1 green onion chopped, for garnish
salt and pepper to taste

Instructions

Preheat oven to 375°.
Heat a large, oven-safe skillet or dutch oven over medium heat, then add the coconut oil and avocado oil.
Combine the flour and cilantro in a bowl, then dip each chicken breast into the mixture until coated, placing it directly into the hot skillet. Pan-sear the chicken for 3-4 minutes per side, or until slightly browned. Once the chicken is almost done, add the minced garlic and let it cook down for 30 seconds or so.
While the chicken is searing, mix the coconut milk, broth, sugar, and juice from 1 lime in a bowl.
Remove skillet from the heat, then pour the coconut milk mixture over top of the chicken. Place the skillet into the oven and bake the chicken for 10-15 minutes, or until the chicken reaches an internal temperature of 165°.
Remove skillet from the oven, and drizzle the remaining lime juice (juice from 1 lime) over the chicken. Sprinkle everything with salt, pepper, extra chopped cilantro and chopped green onions and enjoy!

Notes
*Cook times vary depending on thickness of chicken
*Want this to serve more people? Simply slice the chicken breasts in half length-ways so you have 8 total breasts.