Coconut Lime Chicken

Coconut Lime Chicken

This is insanely delicious.  I've adapted it from: http://www.asaucykitchen.com/coconut-lime-chicken/. Mine is way easier & there's less dishes to clean afterwards. Shwing!

Serves: 4
Time: 30 Minutes

Ingredients:
4 Chicken breasts
Garlic Powder
Salt
Onion Powder
Oregano
2 Limes
Olive Oil
Red Pepper Flakes
1 cup chopped Cilantro
1/2 cup chopped Basil
1 can Coconut Creme (Trader Joe's)
4 cups cooked Quinoa (for plating)
2 cups cooked Cauliflower Rice (for plating)
1/2 cup Scallions

You also need a cast iron pan or a pan that can go from stove to oven*

Get Cooking:
Preheat oven to 400 degrees.
Turn on burner medium/high and put about a tbsp of olive oil in pan.  While that is getting hot open your chicken packages so the plastic is off the tops of the chicken breast.  Liberally juice them up with juice from half a lime and then liberally sprinkle all spices on the top side (garlic powder, salt, onion powder & oregano).  Your pan should almost be smoking at this point....Put those chicken breasts seasoned side down in the pan.  While they are searing (1-2 mins) season the opposite side of the chicken breasts, open your can of coconut & chop your herbs (cilantro & basil).  Turn your chicken over (they should have a nice brown color on the outside). Go ahead and squeeze all the lime juice out of your other lime into the pan and drop the squished lime in the pan.  Now add your chopped basil and cilantro.  It should be about the 2 minute mark at this point.  Pour in your coconut creme (all of it) and sprinkle some red pepper flakes on top.  Poke the mixture around a bit to ensure it's somewhat mixed up, but not for too long.  You don't want the chicken to cook on the stovetop.  Now, put your whole pan of creamy goodness into the oven and set the timer for 10 minutes.

While you wait take your quinoa (I always cook the entire bag of quinoa at once and then have it ready in the fridge) out of the fridge and spread about 1 cup on the bottom of a plate.  I sneak veggies in with quinoa.  Today it's cauliflower rice.  You could saute the cauliflower rice during this time.  Add about 1/2 cup of this on top of the quinoa.  After 10 minutes take the pan out of the oven and give it a 10 minute rest.  This allows the juices to rest in the chicken and gives the coconut creme a chance to thicken up.  Please note* it doesn't thicken up too much.  If you want to add cornstarch (1 tbsp in a few tbsp of water then pour into dish) you could.  Cornstarch makes it not leaky gut friendly so I don't recommend doing it.

Last!  Place your chicken breasts on top of your quinoa & cauliflower rice mixture and spoon out a big helping of coconut sauce on top of everything.  More is more here.  Now sprinkle with chopped scallions and another squeeze of lime if you wish.  Try not to look like a pig while devouring in front of your fam.