Happy Monday, cats! I’m going big in the fusion recipe department today with this coconut lime skillet chicken. It’s another Asian-influenced recipe with a Southern twist. There’s a Southeast Asian swirl of lime, cilantro and coconut milk, but the chicken breasts are pan-fried in a cast iron skillet. Chinese people do not eat entire hunks of chicken breast. It’s like a New Yorker eating pizza with a fork. It’s just not done.
I, for one, love pan-fried chicken breasts. I think that browning chicken breast in a cast iron pan that’s shimmering with oil is pretty much the best way to make chicken breast in a hurry and to keep it juicy. For this recipe, I add splashes of fresh lime juice, cilantro and creamy coconut milk to mix in with the pan juices of the chicken for a heavenly sauce. The best part of this recipe is that you can easily make it Whole30/paleo too (click here for an explanation of what Whole30 is and here for the lowdown on paleo diets)!
