How to Cook Yummy Keto Coconut Lime Chicken
Keto Coconut Lime Chicken. Add chicken stock, coconut milk, lime juice, chili flakes or cilantro. The chicken should be slightly browned but does not have to be cooked through.
Add some more lime juice and garnish with cilantro before serving.
Place each chicken strip into whisked egg and then into the coconut flour "breading" mixture.
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Tip: use full fat coconut milk for the creamiest results. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken. Squeeze your limes, fresh is really best, but if you must you'll need about ⅓ of a cup.
It has a light coconut flavor and the sauce is really good either with just the chicken or with something to soak it up like cauliflower rice. When done, pour in the coconut milk and give the sauce a good stir, then top with fresh cilantro. It's creamy and feels a bit indulgent while still being a healthy and balanced meal.
Once the sauce is boiling, return the chicken to the pan. I served my favorite coconut curry chicken a little spicy. More limes for a jazzier flavor.
Add chili pepper, sauté a couple of minutes. Now we want to pound the chicken with the flat surface of the hammer until you reach a uniform thickness. Tender and juicy chicken with each bite, this healthy chicken recipe is low in carbs and keto-friendly.
In a small bowl, whisk together the chicken stock and cornstarch. Keto Thai Coconut Lime Chicken Thighs. The Keto Coconut Chicken Curry Recipe was really tasty.
Zest one lime (use half or whole depending on how much citrus flavor you want). Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Place chicken in the bowl of the slow cooker.
Serve the chicken with any extra freshly cut lime slices. Melt the coconut oil in the skillet and add in the onion. Once the sauce is boiling, return the chicken to the pan.
I was really worried that the coconut milk would ruin the flavor, but oh boy there it was! Once the sauce is boiling, return the chicken to the pan. Turn the heat to medium-high, add the coconut cream and turmeric, and bring to a boil again.
In my opinion, it even trumps almond flour. No need for an egg wash or to add pork rinds or Parmesan cheese to the coconut flour. Heat the coconut oil in a skillet over medium high.
Zest one lime (use half or whole depending on how much citrus flavor you want). Heat the coconut oil in a skillet over medium high. When done, pour in the coconut milk and give the sauce a good stir, then top with fresh cilantro.