COCONUT LIME CHICKEN #paleo #chicken #coconut #keto #lowcarb

Thai nourishment is one of the class of sustenance I truly love and that consistently feels like solace nourishment to me! It used to be my go-to before I began eating Paleo, and it's our preferred night out on the town when we choose to eat out nowadays. I need to concede however, this Paleo and Whole30 agreeable coconut lime chicken truly returns me to an excursion to Thailand quite a while prior. It's so tasty, crisp and fulfilling!

Numerous years prior I headed out to Thailand – it was the most unconstrained thing I'd at any point done in my life. I obtained my airfare the prior week I left and after that pressed up, bounced on a plane and met a few companions in Seoul, Korea where we loaded onto another plane to Bangkok. I'm not unconstrained or a daring individual (at any rate I wasn't at that point, however I'll get into that all the more later).

And after that all of a sudden, this excursion was the most soul-lifting background, a genuinely necessary rest and recuperation, and it was additionally so much fun! The first occasion when we made this Paleo and Whole30 coconut lime chicken, I was returned appropriate to my time in Thailand.

Is it accurate to say that it isn't clever and cool how fragrances and tastes can rise above time and set you appropriate back into a memory?! In the event that you've at any point been to Thailand or had real Thai nourishment like Tom Kha soup, you will get what I'm discussing when you taste this coconut lime chicken. You'll feel like you just plunked down to table loaded with all the delectable family style dishes.

Also try our recipe : MIXED BERRY DETOX SMOOTHIE BOWL #meals #healthydiet #keto #berry #snack

Ingredients :

1 shallot, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated on a microplane
1/4 cup fresh cilantro, chopped (plus more for topping)
1/3 cup lime juice (about 2 limes)
4 chicken breasts
2 tbsp avocado oil (or coconut oil)
1/4 cup chicken broth
1.5 cups full fat coconut milk
Salt and pepper
Lime slices for topping (optional)

Instructions :

Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
Heat a large skillet over medium heat and add avocado oil.
Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
Remove chicken from the skillet and set aside. Lower the heat to medium.
Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
Add chicken stock, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).

Source : bit.ly/2YVWid5