Coconut-Lime Chicken with Coconut-Cilantro Couscous
Try this savory coconut-lime chicken laid on a bed of zesty coconut-cilantro couscous. This recipe is not only healthy but delicious!
Recipe - Welcome
Coconut-Lime Chicken with Coconut-Cilantro Couscous
Prep Time30 Minutes
Servings4
Cook Time30 Minutes
0Ingredients
4 boneless, skinless chicken breasts
1 1/4 tsp salt, divided
1/2 tsp black pepper
1/2 cup Bob Evans® 100% Liquid Egg Whites
1 cup almond flour
1/2 cup unsweetened shredded coconut
3 Tbs coconut oil, divided
3 cloves garlic, minced
1 Tbs fresh ginger, grated
1/4 cup chicken broth
1 (13 oz) can light coconut milk, divided
1 lime, juice and zest
2 Tbs fresh cilantro, finely chopped (divided)
1 cup pearl couscous, uncooked
1 cup water
1 Tbs pine nuts
lime wedges, for serving
Directions
- Preheat oven to 350° F.
- Season the chicken with 1/2 teaspoon of salt and the black pepper.
- Set out two shallow bowls.
- Add the egg whites and 1/2 teaspoon of salt to one bowl.
- Add the flour, shredded coconut and 1/2 teaspoon of salt to the other bowl.
- Dredge the chicken in the egg whites on each side and then in the flour mixture.
- Place a large skillet over high heat.
- Add 2 tablespoons of coconut oil.
- Turn the heat to medium. Sear the chicken on both sides until golden and crispy, with internal temperature reaching 165° F per a meat thermometer.
- Place the chicken on a sheet pan.
- Bake for 15 to 20 minutes. For the sauce, wipe out the skillet.
- Turn the heat to low.
- Add remaining coconut oil.
- Add garlic and ginger to skillet. Sauté for about a minute or until soft.
- Add the broth, 1 cup of coconut milk, lime juice and 1 tablespoon of cilantro.
- Whisk to combine. For the couscous, add the water and remaining coconut milk to a saucepan.
- Bring to a boil.
- Add the couscous and remaining salt.
- Cover with lid.
- Cook over low heat for 8 to 10 minutes or until liquid is absorbed.
- Remove from heat.
- Fluff with a fork.
- Stir in the remaining cilantro and the pine nuts.
- Sprinkle the zest over the chicken.
- Serve the chicken with couscous, lime wedges and sauce drizzled around the plate.
30 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Directions
- Preheat oven to 350° F.
- Season the chicken with 1/2 teaspoon of salt and the black pepper.
- Set out two shallow bowls.
- Add the egg whites and 1/2 teaspoon of salt to one bowl.
- Add the flour, shredded coconut and 1/2 teaspoon of salt to the other bowl.
- Dredge the chicken in the egg whites on each side and then in the flour mixture.
- Place a large skillet over high heat.
- Add 2 tablespoons of coconut oil.
- Turn the heat to medium. Sear the chicken on both sides until golden and crispy, with internal temperature reaching 165° F per a meat thermometer.
- Place the chicken on a sheet pan.
- Bake for 15 to 20 minutes. For the sauce, wipe out the skillet.
- Turn the heat to low.
- Add remaining coconut oil.
- Add garlic and ginger to skillet. Sauté for about a minute or until soft.
- Add the broth, 1 cup of coconut milk, lime juice and 1 tablespoon of cilantro.
- Whisk to combine. For the couscous, add the water and remaining coconut milk to a saucepan.
- Bring to a boil.
- Add the couscous and remaining salt.
- Cover with lid.
- Cook over low heat for 8 to 10 minutes or until liquid is absorbed.
- Remove from heat.
- Fluff with a fork.
- Stir in the remaining cilantro and the pine nuts.
- Sprinkle the zest over the chicken.
- Serve the chicken with couscous, lime wedges and sauce drizzled around the plate.
