Easy! Quick! Healthy! Check, check, check! May 5th, Cinco de Mayo was celebrated a few days ago. I warned my husband that I was cooking Mexican but it was something different. Our standby Mexican favorite is linked here. This recipe was a breath of fresh air, a nice spicy switch up to our usual favorite. Chicken breast can be bland and often over cooks. I try to be humble in all things, cooking and life, but I do have to say…I don’t typically over cook chicken. However, for all you over cookers out there, this recipe is great because the sauce is delicious and covers a multitude of mistakes. I made Mexican quinoa (pictured) which is really just quinoa with taco seasoning. I’ve got my taco seasoning recipe linked here. And finally the guac that I eat weekly because it’s so easy and delicious is linked here. This recipe does have a spicy kick so if you are looking for something more mild-just omit the chili powder and red pepper flakes. Even though it’s not Cinco de Mayo any more, you can still celebrate Mexican cooking anytime of the week!
1 lb boneless skinless chicken breast (I used 3 breasts)
1 cup coconut milk
½ cup chicken broth
1 tablespoon lime juice (about ½ lime)
¼ onion, finely chopped
2 tablespoons fresh cilantro
½ teaspoon red pepper flakes
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
2 teaspoons arrowroot or corn starch
Additional salt and pepper for chicken
Oil for sauteeing (I used coconut oil)
1. Prepare the chicken by pounding out so all chicken breasts are relatively the same size, about ½ inch thick. Salt and pepper chicken breast.
2. Prepare a large skillet with oil and heat for approximately one minute. Add chicken and let cook until brown on one side, then flip. Once chicken is fully cooked and brown on both sides, remove from skillet.
3. In the same skillet, heat up oil and add chopped onion. Cook until translucent, about 5 minutes. Add milk, chicken broth, lime juice, cilantro, red pepper flakes, chili powder, salt, and pepper. Bring to a boil and then reduce heat. Sprinkle in starch and whisk vigorously while incorporating the starch into the sauce. Simmer the sauce for another few minutes.
4.Return the chicken back to the skillet. Serve alongside your favorite Mexican sides including quinoa, black beans, guacamole, rice, or chips!