One-Pan Coconut-Lime Chicken

• porties: 4 servings
• actieve tijd: 25 minutes
• totale tijd: 25 minutes

Ingrediënten

6 chicken cutlets

1 tsp. sweet paprika

1/4 tsp. freshly ground black pepper

1 1/2 tsp. kosher salt, divided

2 tbsp. coconut oil or vegetable oil, divided

1 small yellow onion, finely chopped

1 small jalapeño, stemmed, seeded, finely chopped

3 garlic cloves, finely chopped

4 tsp. finely chopped peeled ginger

2 large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 cups)

1 tbsp. tomato paste

1 can unsweetened coconut milk

1 tbsp. light brown sugar

1/4 c. fresh cilantro leaves, coarsely chopped

1 tbsp. fresh lime juice

Instructies

Season chicken all over with paprika, pepper, and 1 tsp. salt. In a large, high-sided skillet over medium-high heat, heat 1 Tbsp. oil. Working in batches, cook chicken, turning halfway through, until golden brown on both sides and just about cooked through, 1 to 2 minutes per side. Transfer to a plate.

In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and paste is lightly toasted, about 2 minutes more.

Add milk, brown sugar, and 1/2 tsp. salt and bring to a boil, stirring until sugar is dissolved. Nestle chicken into skillet and return to a boil. Boil until chicken is cooked through, about 1 minute more; season with salt, if needed.

Remove from heat. Stir in cilantro and lime juice.

Voedingswaarde

• Calorieën: 802
• Totale vet: 40 g
• Verzadigd vet: 28 g
• Transvet: 0 g
• Cholesterol: 298 mg
• Natrium: 943 mg
• Totale koolhydraten: 11 g
• Voedingsvezels: 2 g
• Totale suikers: 6 g
• Eiwit: 95 g