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Coconut Chicken Recipes

Chicken in Zesty Lime-Cilantro Sauce

Chicken_in_Zesty_Lime_Cilantro_Sauce
Chicken in Zesty Lime-Cilantro Sauce
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 1 tablespoon coconut oil
  • 3 large cloves garlic, pressed or finely minced
  • 4 boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 cup coconut milk*
  • (1) 4 ounce can diced green chilies
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon grated lime zest
  • 1 teaspoon garam masala or curry powder
  • 3 green onions, white and green parts, thinly sliced
  • 1/3 cup minced fresh cilantro leaves
  • salt and pepper, to taste
  • cooked rice of choice

Heat the coconut oil in a large skillet over medium heat. Add the garlic and saute, stirring continually, until it is fragrant but not browned, about one minute.

Add the chicken and sauté until it is lightly browned on all sides, about 7 minutes. Add the coconut milk, chilies, lime juice, lime zest, and garam masala or curry powder, scraping up any browned bits that have adhered to the pan.

Bring to a simmer and cook about 5 minutes, or until chicken is fully cooked. Turn off the heat and stir in the green onions and cilantro, mixing well.

Allow to sit for a minute or two, then finish with salt & pepper to taste. Serve over cooked rice.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos

Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos
Skillet Chicken with Jalapeño Lime Sauce for Soft Tacos
photo by recipe author

 

Servings: 4 (2 soft tacos per person)
Preparation Time: 25-30 minutes

  • 6 chicken tenderloins
  • 1 tablespoon coconut oil
  • 1/4 cup onion, diced
  • 3 garlic cloves, minced
  • 1 whole jalapeno pepper, grated
  • 1 cup chicken broth*
  • 1 large lime, zested and juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1/3 cup heavy cream
  • salt and pepper, to taste

Season the chicken tenderloins with salt and pepper on both sides.

On medium heat, melt coconut oil in a large skillet. Once the skillet is hot, add the chicken. Sear the chicken for approximately 5 minutes per side then remove from the skillet. Set aside.

Add onions, garlic, and grated jalapeno to the skillet. Saute for 2-3 minutes to soften. Then add the chicken broth, lime juice, lime zest, chopped cilantro, paprika, and cayenne pepper. Stir the mixture, then add the chicken breasts back to the skillet. Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice in this process.

Simmer the chicken in the sauce for 7-8 minutes, turning the chicken once or twice. Then stir in the heavy cream and salt and pepper to taste. Simmer another 1-2 minutes. Remove from heat and shred the chicken.

Serve shredded chicken on warm corn tortillas with sour cream, slices of lime, fresh salsa, and ripe pineapple.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Split Pea Vegetable and Chicken Sausage Soup

Split Pea Vegetable and Chicken Sausage Soup
Split Pea Vegetable and Chicken Sausage Soup
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 minutes

  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 10 cups homemade chicken broth*
  • 2 cups peeled and diced russet potatoes
  • 2 cups green split peas, rinsed
  • 2 teaspoons dried marjoram
  • 2 teaspoons Himalayan salt
  • ¾ teaspoons black pepper
  • 1 bay leaf
  • ½ cup grated Parmesan cheese
  • 1 ½ cups skinless, fully cooked chicken sausage, diced

Source ingredients that you know are pesticide free.

Recipe for homemade chicken broth here.

Heat coconut oil in a stock pot over medium heat. Add the onions and sauté until soft and just beginning to brown, about 7-8 minutes. Add the carrots and celery and cook for another minute, stirring a few times.

Stir in the broth, potatoes, split peas, marjoram, salt, black pepper, and bay leaf. Bring soup to a boil, then reduce heat to low-medium, cover pot and simmer for 60 minutes, or until the split peas are fully cooked.

Remove the bay leaf, stir in the Parmesan cheese, and remove from heat. Puree the soup in the pot using an immersion blender or in batches in a blender or food processor (then return soup to pot).

Add the diced sausage and heat gently just to serving temperature. Taste and adjust salt and pepper if needed before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos for a chance to win $50!

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Slow-Cooker Moroccan Chicken and Rice

Slow-Cooker Moroccan Chicken and Rice
Slow-Cooker Moroccan Chicken and Rice
photo by recipe author

 

Servings: 6
Preparation Time: 4 hours, slow-cooker

  • 1 tablespoon coconut oil, melted
  • 1 onion, diced
  • 6-8 boneless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh cilantro, minced
  • 1/2 teaspoon ground chili powder
  • 2 cloves fresh garlic, minced
  • 1 cup golden raisins
  • 1/2 cup green olives, chopped
  • 1 lemon, sliced into strips
  • 1/2 cup chicken broth (or water)
  • 2 cups cooked rice

In a slow cooker, add coconut oil and onions. Place chicken thighs on top of onions and sprinkle with salt, pepper, turmeric, paprika, cinnamon, cilantro, and chili powder. Top with garlic, raisins, olives and lemon. Pour chicken broth (or water) on top of everything. Cook on high for 4 hours.

Serve over cooked rice.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Korean BBQ Chicken Strips

Korean BBQ Chicken Strips
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 4 chicken breasts, cut into strips
  • 2 tablespoons coconut oil
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste
  • 2 tablespoons organic fermented soy sauce
  • 3 cloves garlic, minced
  • 1″ slice fresh ginger, minced
  • salt & pepper, to taste

Heat oil in a large skillet. Add chicken breasts and season with a little salt, pepper and chili powder. Cook on each side for about 8 minutes or until cooked through.

Add in remaining ingredients and simmer over low-medium heat for about 10 minutes or until sauce has thickened.

Serve chicken with cauliflower rice and steamed vegetables.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

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Creamy Dairy Free Coconut Zucchini Soup

Creamy_Dairy_Free_Coconut_Zucchini_Soup
Creamy Dairy Free Coconut Zucchini Soup
photo by recipe author

 

Servings: 3-4
Preparation Time: 45 minutes

  • 2 tablespoons virgin coconut oil
  • 1/8 teaspoon ground black pepper
  • 1 large garlic clove, chopped
  • 1 medium onion, chopped
  • 1.5 pounds zucchini, chopped
  • salt to taste
  • 1.5 cups vegetable stock or chicken broth*
  • 1 tablespoon coconut cream concentrate

Make Your Own Chicken Broth:

*Chicken broth is super simple to make. Follow the recipe here.

Heat a sauce pan on low-medium heat and add coconut oil. Once the oil is hot, add ground pepper, garlic and onions. Stir immediately to avoid burning the pepper. Cook until the onion is soft, stirring intermittently. Add chopped zucchini and salt. Cover and cook until the zucchini is softened. Then add the vegetable stock or chicken broth. Let it simmer for 2 minutes.

Let it cool, then puree it using a blender, until smooth.

Transfer to the saucepan again, add in the coconut cream concentrate and stir well. Warm it slightly. Season with pepper and serve.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes here!

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Honey Mustard Chicken and Veggies

Honey_Mustard_Chicken_and_Veggies
Honey Mustard Chicken and Veggies
photo by recipe author

 

Preparation Time: 1 hour 15 minutes
Servings: 3

Preheat oven to 350° F.

In a large dutch oven place chicken breasts, carrots, and broccoli. In a small bowl combine all remaining ingredients except hot water. Whisk to combine and then add hot water, stirring again, a smooth consistency is desired. Pour sauce over chicken and vegetables. Cover with lid and bake for 50-60 minutes. Remove lid, sprinkle with additional black pepper and turmeric is desired, and broil for 5 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Maple Dijon Chicken

Maple_Dijon_Chicken
Maple Dijon Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 2 tablespoons coconut oil
  • 3-4 chicken breasts, sliced into strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 cup onion, diced
  • 1 garlic clove, minced
  • 3 tablespoons maple syrup
  • 1/3 cup dijon mustard

In a skillet, heat coconut oil. Add in chicken strips and sprinkle with salt, pepper, thyme and rosemary. Sauté for about 10 minutes.

Flip chicken strips and add in onions and garlic. Saute for another 10 minutes or until chicken strips are cooked through.

Pour in maple syrup and dijon mustard. Stir and cook for about 5 minutes to warm and caramelize sauce. Serve.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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