One-Pan Coconut-Lime Chicken

• servings: 4 servings
• total time: 30 minutes

Ingredients

6 chicken cutlets (about 1 1/2 lb. total)

1 tsp. sweet paprika

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 tbsp. coconut oil or vegetable oil

1 small yellow onion, finely chopped

1 small jalapeño, stemmed, seeded, finely chopped

3 cloves garlic, finely chopped

4 tsp. finely chopped peeled ginger (from 1 [2"] piece))

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

1 tbsp. tomato paste

1 (15-oz.) can unsweetened coconut milk

1 tbsp. light brown sugar

1/4 c. fresh cilantro leaves, coarsely chopped

1 tbsp. fresh lime juice

Directions

Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon 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 tablespoon 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 tomato paste is lightly toasted, about 2 minutes more.

Add milk and brown sugar 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.

Remove from heat. Stir in cilantro and lime juice.

Nutrition

• Calories: 801
• Total Fat: 40 g
• Saturated Fat: 28 g
• Trans Fat: 0 g
• Cholesterol: 298 mg
• Sodium: 707 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 95 g