Dinner to the Rescue

COCONUT LIME CHICKEN

• 4 skinless, boneless chicken thighs about 1 1/2 pounds
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3 tablespoon coconut oil
• 1/2 cup red onion, it came out to 1/2 onion for me, chopped
• 2 tablespoons lime juice, about 1 large lime
• 1 tablespoon chopped cilantro
• 1/2 teaspoon red chili flakes
• 1/2 cup full fat coconut milk from a can or coconut cream
• 1 Tb turmeric powder 
• 3 Tb heavy cream
• 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

1. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Wipe down the pan with a paper towel to remove black/brown bits.
2. Add a little more oil back to the pan along with the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
3. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
4. Serve with rice or cauliflower rice with the sauce spooned over the top.
5. Add an extra sprinkling of cilantro