4 Smart Chicken boneless skinless breasts
Bright and fresh Thai flavors combine for a perfectly easy meal.
1 shallot, diced
4 cloves garlic, minced
1 tablespoon grated fresh ginger
¼ cup chopped fresh cilantro, plus more for garnish
1/3 cup lime juice (about 2 to 3 limes)
2 tablespoons avocado oil or coconut oil
¼ cup chicken stock
1½ cups full-fat coconut milk
Kosher salt and freshly ground black pepper, to taste
Lime wedges, for garnish
2 cups cooked rice or cauliflower rice, for serving (optional)
Between two pieces of parchment paper, pound the chicken breasts until even thickness. Season each side generously with salt and pepper. In a large skillet over medium heat, heat the oil. Add the chicken to the pan (you may have to cook the chicken in two batches depending on the size of the pan) and sear for 3 to 4 minutes on each side, until golden brown. Remove chicken from skillet and set aside.
Lower heat to medium and add more oil if needed. Add the garlic and shallot to the pan. Cook, stirring constantly, for about 1 minute. Add chicken stock, coconut milk, lime juice, ginger, and cilantro to the pan and deglaze, scraping up any browned bits and redistributing them into the sauce. Add the chicken back to the skillet with the sauce. Cover and reduce heat to low. Simmer for 10 minutes, or until the chicken is fully cooked. Garnish with lime wedges and cilantro. Serve with cooked rice, if desired.