This amazing dinner idea is dairy free, gluten free and especially delicious! Featuring garlic, chicken broth, lime juice, coconut milk and cilantro. Easy to make, very affordable and perfect for those busy days when you don't have much time for dinner.
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This quick and easy chicken dinner recipe is absolutely amazing!
My sister recently had to go dairy free and she's been experimenting in the kitchen trying to create the best recipes for her new diet.
She invited our family over for dinner and made this yummy Garlic Coconut Lime Chicken!
My boyfriend was a skeptic at first because the recipe was made with coconut milk, but after the first bite, we all ended up loving it and wishing there was enough for seconds!
Even though this recipe is dairy and gluten free, I promise you won't miss either and will love this chicken just as much as we did.
The cilantro sprinkled on top really ties everything together, so make sure no to miss adding it! If cilantro isn't your thing, fresh, chopped parsley would also taste good.
We served it on top of some rice made with chicken broth, but it would also be good with cauliflower rice or some zoodles. It's so easy to customize to your preferences!
What are the ingredients in this recipe?
- Extra virgin olive oil: This is a liquid fat obtained from pressing whole mediterranean olives. It's used for cooking, bread dips and making salad dressings. It has a lower smoke point than other oils, so you'll want to use it when cooking at a lower temperature.
- Garlic: My love for garlic is real. I use it in almost everything I cook and I love the health benefits it offers. Garlic is part of the onion, leek and chive family. It's great for heart health and contains many vitamins and minerals.
- Cilantro: The Spanish word for coriander. All parts of this plant are edible, but the fresh leaves and dried seeds are most commonly used in cooking. The dried seeds are labeled as coriander. Cilantro contains vitamins A, C, and K, and the leaves also have folate, potassium, and manganese.
- Coconut milk: This creamy white liquid is extracted from the pulp of coconuts by grating the flesh of mature brown coconuts, then squeezing it through cheesecloth to extract the liquid. The rich taste of the milk comes from the high oil content, which is mostly saturated fat. Make your own here!
- boneless skinless chicken breasts
- chicken broth
- freshly squeezed lime juice
- sugar
- salt
- black pepper
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- Avoid over cooking the chicken to keep it juicy
- Make sure to use freshly squeezed lime juice. The flavor is so much better than bottled juice
- If your chicken breasts are thick, pound them. Pounding is the process to beat the chicken until it is thin in size. It is used to tenderize the chicken and helps break down fibers in the meat and allows for a faster cooking, preventing it from overcooking
- Don't add the chicken to a cold skillet. Always make sure to pre-heat with your oil of choice first
- Make sure to use unsweetened coconut milk
- Store the leftovers in an airtight container in the refrigerator for up to 4 days
Other chicken breast recipes you may like:
- Pan Fried Chicken with Mushroom Gravy
- Creamy Parmesan Basil Chicken
- Sheet Pan Chicken Fajitas
- Bacon Wrapped Stuffed Chicken
- Pineapple Sweet and Sour Chicken
- Honey Mustard Chicken
For more dinner recipes click here!
You can add or substitute with the following ingredients:
- honey instead of sugar
- fresh chopped parsley
- serve over cauliflower rice
- red pepper flakes
- sliced green onions on top
- serve over zoodles
Looking for more dairy free dinner recipes?
- Creamy Tuscan Chicken
- Beefy Tomato Macaroni Soup
- White Chicken Chili
- Capellini al Fresco
- Pesto Chicken and Rice Skillet
- Ground Beef and Veggies with Garlic Potatoes
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Dairy and Gluten Free Garlic Coconut Lime Chicken
Yield: 4 servings
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Ingredients
- 2 tablespoons olive oil, coconut oil or oil of your choice
- 4 small boneless skinless chicken breasts
- ¼ cup chicken broth
- ¼ cup freshly squeezed lime juice
- 13.5 ounce can unsweetened original coconut milk, stirred
- 3 cloves garlic, minced
- 1 tablespoon sugar
- ½ teaspoon salt (plus additional for chicken)
- ½ teaspoon black pepper (plus additional for chicken)
- 2 tablespoons cilantro, chopped
- Cooked rice
Instructions
- Add the olive oil to a large skillet and heat to medium high.
- Lightly season the chicken breasts with salt and pepper on each side, then add to the skillet.
- Saute until lightly browned on each side, until chicken is cooked through about 4 minutes on each side.
- Remove chicken from skillet and set aside.
- Reduce heat to medium, then add the chicken broth, lime juice, coconut milk, garlic, sugar, salt and pepper.
- Stir, scraping the browned bits from the bottom of the skillet, then add chicken breasts back to the skillet.
- Reduce heat to medium low, cover and simmer for 10 minutes.
- Serve the chicken over rice, spoon sauce over top, then garnish with fresh chopped cilantro.
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