This flavor-packed, keto-friendly Coconut Lime Chicken recipe was originally taken from our sister website, Living Well Spending Less, and has long been a family favorite (even for people who eat carbs!) It’s one of our great low carb dinner options that every family will enjoy.
Save on time during the week by preparing the chicken in the coconut lime marinade ahead of time, then freezing or refrigerating until needed. You can even double or triple the recipe to keep on hand!
For an easy but impressive Caribbean-inspired low-carb chicken that is sure to please even the pickiest of eaters, serve with our Coconut-Lime Cauliflower Rice.
INGREDIENTS:
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- 2 limes
- 2 tbsp. olive oil
- ½ can unsweetened whole fat coconut milk (reserve remaining milk for rice)
- 2 cloves garlic
- 2 tbsp.onion, diced
- ⅛ tsp. ground ginger
- 1 tsp. seasoned salt
- ¼ tsp. black pepper
- ¼ cup fresh cilantro chopped (optional)
- 2 pounds boneless, skinless chicken breast
STEP 1: Squeeze limes to release ¼ cup of fresh lime juice. Mince or crush garlic in garlic press. Whisk together lime juice, olive oil, coconut milk, minced garlic, diced onion, ground ginger, parsley, seasoned salt, & pepper together in bowl.
STEP 2: Then pour into 1-gallon freezer bag. (If freezing, be sure to label bag ahead of time.) Marinate chicken in bag for at least 30 minutes or overnight, or press out air from bag and freeze.
STEP 3: Grill 7-8 minutes per side, until internal temperature reaches 165 degrees, basting with additional marinade, if desired. ALTERNATE COOKING DIRECTIONS: Pour contents into slow cooker; cook on low for 4-5 hours or high for 2-3 hours. Or, place in casserole dish and bake at 400 degrees for 30-40 minutes.
STEP 4: Serve with Coconut Lime Cauliflower Rice
COCONUT LIME CHICKEN
Print Pin RateIngredients
- 2 limes
- 2 tbsp. olive oil
- ½ can unsweetened whole fat coconut milk reserve remaining milk for rice
- 2 cloves garlic
- 2 tbsp. onion diced
- ⅛ tsp. ground ginger
- 1 tsp. seasoned salt
- ¼ tsp. black pepper
- ¼ cup fresh cilantro chopped optional
- 2 lbs. boneless skinless chicken breast
Instructions
- Squeeze limes to release ¼ cup of fresh lime juice. Mince or crush garlic in garlic press. Whisk together lime juice, olive oil, coconut milk, minced garlic, diced onion, ground ginger, parsley, seasoned salt, & pepper together in bowl.
- Then pour into 1-gallon freezer bag. (If freezing, be sure to label bag ahead of time.) Marinate chicken in bag for at least 30 minutes or overnight, or press out air from bag and freeze.
- Grill 7-8 minutes per side, until internal temperature reaches 165 degrees, basting with additional marinade, if desired.
- ALTERNATE COOKING DIRECTIONS: Pour contents into slow cooker; cook on low for 4-5 hours or high for 2-3 hours. Or, place in casserole dish and bake at 400 degrees for 30-40 minutes.
- Serve with Coconut Lime Cauliflower Rice
Notes
Nutrition
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Do not make this recipe in the slow cooker like I did! It does not come out well because, as I learned later, coconut milk will separate when cooked low and slow like in a slow cooker. I have not tried the oven or grill versions.