A light and healthy meal that utilizes pan-frying, this coconut and lime chicken with mixed Asian vegetables is perfect for a weeknight dinner!
Ingredients for 4-6 servings
2 – 2 1/2 lbs boneless, skinless chicken breasts
1 tbsp. coconut oil
Salt and pepper
Sauce
1 (400mL) can coconut milk
1/4 cup vegetable broth (chicken also works!)
1/8 – 1/4 cup freshly squeezed lime juice (I used the juice of one lime.)
1 garlic clove, minced
1 tbsp. coconut oil
1 tsp. freshly chopped ginger
Salt and pepper
1/4 tsp. chili flakes
1 tbsp. freshly chopped cilantro
Veggies
200 g snow peas
1 portobello mushroom cap, halved and sliced
1 lb baby bok choy, washed thoroughly, white stalks sliced, green leaves roughly chopped (keep separated.)
1 zucchini, halved and sliced
1 garlic clove, minced
Read the Instructions here