Lime & Coconut Chicken with Fruit Salsa

by Susan on February 10, 2013

This recipe has a bit of a summer feel going on. This was thoroughly intended, as I figured a little taste of the tropics would help us forget the blizzard that has us snowed in! Here in CT we’re heading into day three of being largely snowbound. Though the roads are plowed they’re quite narrow and slippery, so I’m enjoying some more quality time with the brood.

Last night’s chicken might have tasted even better on the grill, but since it’s currently buried I opted to go the stove top route. I didn’t add any spice to the meat or salsa since I was preparing it for the kids, but did chop up a little jalapeno in my own salsa.

Since I’m a little fanatical about sauce that’s touched raw meat, I heated mine to the point that it reduced quite a bit. I think next time I would try doubling the sauce so that we’d have more to slurp down. If you don’t have palm sugar, any granular sugar would work to sweeten the sauce.

The kids enjoyed their chicken and salsa wrapped in warmed brown rice tortillas, but I ate mine without. As written the dish is gluten, grain, dairy and refined sugar-free.

Lime & Coconut Chicken with Fruit Salsa

chicken:
2 lbs boneless, skinless chicken breasts
3 tbs. olive oil
zest of 1 lime
1 tsp. ground cumin
1 1/2 tsp. ground coriander
2 tbs. coconut aminos
1 tsp. salt
2 tbs. palm sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
coconut oil, for cooking
1/4 cup chopped fresh cilantro
fresh lime wedges

salsa:
1 large mango, peeled and diced
1 cup strawberries, chopped
1 firm avocado, peeled and diced
3 tbs. chopped red onion
large handful of chopped fresh cilantro
salt & fresh lime juice, to taste

Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book. Place each open breast between two pieces of plastic wrap or wax paper. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.

Mix all remaining ingredients except fresh cilantro and limes in a large Ziploc bag. Add chicken and allow to chill in refrigerator for at least 20 minutes and up to 2 hours.

While chicken is marinating, combine all ingredients for salsa in a bowl, tasting for seasoning.

Once you are ready to cook the chicken, remove each breast from the marinade. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.

Melt coconut oil in a large skillet over medium heat. Add chicken and cook without turning for a couple of minutes. Flip and cook until golden on outside and cooked through.

Drizzle with sauce and top with minced cilantro. Spoon salsa on top or alongside and serve with lime wedges.

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{ 2 comments… read them below or add one }

Christine March 2, 2013 at 3:22 am

Tried this tonight and it is delicious! Today was a really warm day, and it was refreshing to eat this and experience a small taste of summer before the spring rain sets in. Thank you!

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Susan March 2, 2013 at 5:32 pm

so glad to hear Christine! I’m really looking forward to enjoying this dish in the warmer weather.

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