Chicken in Zesty Lime-Cilantro Sauce

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 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 can (4 ounces) 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 fresh cilantro leaves, minced
• salt and pepper, to taste
• cooked rice of choice

Directions:

Heat the coconut oil in a large skillet over medium heat. Add the garlic and sauté, stirring continually, until 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 the 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 and pepper to taste. Serve over cooked rice.

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

Korean BBQ Chicken Strips

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 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-inch slice fresh ginger, minced
• salt and pepper, to taste

Directions:

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, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here!

Maple, Dijon Chicken

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 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

Directions:

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. Sauté 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!