Tender chicken breasts simmered in a luscious, citrus-infused coconut milk sauce with ginger and garlic.

Chicken Breasts

Coconut Milk (full-fat)

Fresh Lime (zest and juice)

Garlic, minced

Ginger, grated

Soy Sauce

Honey

Olive Oil

Salt and Pepper

Fresh Cilantro for garnish

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1.Season chicken with salt and pepper.

2.Sear chicken in olive oil in a skillet until golden, then remove.

3.Sauté garlic and ginger until fragrant.

4.Whisk in coconut milk, lime zest, lime juice, soy sauce, and honey.

5.Return chicken to skillet, cover, and simmer for 10-12 minutes until cooked through.

6.Garnish with fresh cilantro and serve.

Use full-fat canned coconut milk for the creamiest results.

Serve over jasmine rice or cauliflower rice.

Store in an airtight container for up to 3 days.