Ingredients

• 1 shallot, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• ⅓ cup lime juice (about 2 limes)
• 4 chicken breasts (or thighs, see notes)
• 2 tbsp avocado oil (or coconut oil)
• 1 ½ cups coconut milk (see notes)
• ¼ cup chicken broth
• Salt and pepper, to taste
• Lime slices for garnish (optional)

Instructions

1. Prep Ingredients: Dice the shallot, mince the garlic, grate the ginger, and chop the cilantro. Juice the limes and set aside.
2. Prepare Chicken: Place chicken breasts between two sheets of parchment paper and pound to an even thickness. Season both sides with salt and pepper.
3. Sear Chicken: Heat a large skillet over medium heat and add oil. Once hot, place chicken in the pan and cook for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
4. Sauté Aromatics: Lower the heat to medium. Add more oil if needed, then sauté shallot and garlic for 1-2 minutes, stirring constantly.
5. Make Sauce: Pour in chicken broth, coconut milk, lime juice, ginger, and cilantro. Stir well, scraping up browned bits from the pan.
6. Simmer Chicken: Return the chicken to the skillet, cover, and reduce heat to low. Simmer for 5 minutes or until chicken is fully cooked.
7. Serve: Plate with vegetables, rice, or cauliflower rice. Spoon sauce over the chicken and garnish with cilantro and lime slices if desired.

Notes

• Chicken Options: Chicken thighs can be used instead of breasts and do not require pounding. Adjust cooking time as needed.
• Coconut Milk: Aroy-D full-fat coconut milk is recommended for a thick, creamy texture. If using brands like Thai Kitchen or Native Forest, the sauce may be thinner, so you can omit the chicken broth.

Nutrition
Calories: 502 | Carbs: 6g | Protein: 50g | Fat: 31g | Saturated Fat: 18g