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Servings: 2, Prep Time: 10 min, Cook Time: 15 min
Ingredients
12 oz [336 g] Skinless Chicken Breast
0.5 tbsp [7 g] Avocado Oil
1 tbsp, minced [8.5 g] Garlic
1 dash [0.4 g] Salt (To taste)
1 dash [0.1 g] Black Pepper (To taste)
1 fruit [67 g] Lime (Juice and zest)
0.75 cup [180 ml] Coconut Milk (from a can)
0.75 cup [12 g] Cilantro (Coriander)
0.25 cup [42.5 g] Quinoa (uncooked) (Substitute with cauliflower rice if you are not eating grains)
Directions
Cook quinoa according to package. Option to substitute with cooked cauliflower rice.
In a large skillet, warm avocado oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
Pound chicken breast to tenderize. Season chicken with salt and pepper. Add to skillet.
Cook chicken for approximately 5 minutes until browned on one side, then flip.
Cook for another 2-3 minutes, then add coconut milk, lime juice, and lime zest to the skillet with the chicken.
Continue to cook until chicken reaches desired doneness.
Top with cilantro and remove the skillet from the heat. Allow chicken to rest and sauce to thicken for 5 minutes before serving.
Serve with cooked quinoa or cauliflower rice.
Nutrition Info
Calories: 488, Fat: 21g, Carbs: 29g, Protein: 46g, Fiber: 8g, Sugar: 4g
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