Creamy Coconut Lime Chicken

As the song goes....."You put de lime in de coconut, you drank 'em bot up" You will definitely be drinking up the sauce from these Coconut Lime Chicken Tenders! Made all in one pan and simply delicious! I like to serve them over cauliflower rice mixed with some of the sauce. It makes plenty of sauce so you will have extra to make the cauliflower rice nice and creamy. Simple ingredients and so easy to throw together any day of the week. Creamy coconut lime chicken tenders are so versatile. I love using them in different ways and these Jalapeño Lime Chicken tenders made in the air fryer are always a huge hit.

Why You'll Love This Recipe

Tender and juicy chicken covered in a creamy coconut lime sauce will absolutely carry you away to that Jamaican Island by the sea. All kidding aside, this chicken is a dreamy dish that the whole family will love.

Ingredients You Will Need

Chicken Tenders: are strips of white meat that come from under the breastbone on either side of the chicken. I love Grass Roots Coop for their pasture raised organic chicken. You can use PENNYP to save 15%.

Cassava Flour: is made from the root vegetable cassava. It is the perfect gluten-free substitute for wheat or other flours.

Salt and Pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.

Ground Cumin: with its warm and earthy notes, lends a distinctive aromatic flavor.

Garlic: fresh is best for obtaining a little stronger touch of garlic flavor than the sweeter touch you would obtain from powder.

Green Onion: also known as scallions, green onions impart a mild, onion-like flavor and a touch of freshness.

Coconut Cream: is ideal for dairy-free dishes, providing a creamy texture with a taste that is very mild and usually hidden by other flavors.

Cilantro: Cilantro is pungent, bright, and slightly tart, with peppery and lemony notes. Cilantro's flavor is greatly diminished when it's cooked or dried.

Limes: are a small, green citrus fruit know for its sour taste and high vitamin C content. Used here both for it's juice and as a garnish.

Organic Coconut Oil: is made by pressing fresh coconut meat or dried coconut meat called copra. Virgin coconut oil uses fresh while refined coconut oil typically uses copra. I always use refined coconut oil as it has a milder scent and flavor but a higher smoke point.

Instructions

Combine: cassava flour, salt, pepper and cumin in a bowl mixing to combine.

Dredge chicken: pieces in cassava flour and move to a plate.

Heat oil: in a large skillet.

Add chicken: and cook 3 minutes per side and move to a plate.

Stir in coconut cream: lime juice, onions and garlic, stir well.

Bring to a slow boil: then reduce heat to medium low.

Return chicken: back to your pan, cover and let simmer 10 minutes.

Garnish: stir in cilantro and add your lime slices.

Enjoy!

Recipe Tips and Tricks

Double the recipe: you will want to double this recipe so you have leftovers for lunch. It reheats so nicely.

Recipe Variations

Chicken thighs: boneless and skinless will also work in this recipe.

Parsley: if you are not a fan of cilantro you can substitute fresh parsley.

Almond milk: can be used in place of coconut cream.

Storage Tips

You can store this Creamy Coconut Lime Chicken for up to 5 days in an airtight glass container. It freezes well for up to 6 months.

FAQs About Creamy Coconut Lime Chicken

What to pair with Coconut Lime Chicken?

Cauliflower rice, rice, cous cous, bell peppers or broccoli florets all pair nicely with this dish.

What does lime do to the chicken?

It is added to the chicken to add flavor and tenderness.

Does lime in coconut taste good?

This combination is a favorite of many. The tropical notes of the coconut and the summery hit of lime, play so well together.