This Thai Inspired Chili Lime Coconut Chicken is a creamy, refreshing, and packed with flavour recipe that is perfect as a meal prep or a quick weeknight dinner.
An Easy Thai Inspired Chili Lime Coconut Chicken Meal Prep
Guys, I cannot believe that before last year, I did not like coconut. I’m chalking it up to the one time I got food poising from a sketchy Thai food place but last year, I decided to give it a chance again and this year, I’ve developed and featured coconut milk a couple times on the blog and they have become one of my favourite recipes!
Anyways, today I have for you a delicious new meal prep that uses coconut milk. This Thai inspired coconut chicken recipe is full of flavour with a kick of spice thanks to the Thai chilis used as well as the lime and coconut milk. I hope you enjoy!
What You’ll Need To Make This Thai Inspired Chili Lime Coconut Chicken
- chicken breast (or thighs, whatever you prefer)
- salt & pepper
- olive oil
- onion
- garlic
- Thai chili
- lime juice
- chicken stock – I used Better than Bouillon or if you want to make your own, here’s how to make chicken stock in the Instant Pot
- cilantro
- coconut milk
- red pepper flakes (optional)
How To Make This Chili Lime Coconut Chicken
- Start by cooking your chicken breast in any method of your choice (see my post here on how to cook chicken breasts perfectly). I chose to sprinkle it with salt and pepper before adding some olive oil to a cast iron, searing both sides, and then finishing it in the oven for 15-20 minutes at 420F.
- Drizzle some olive oil into a medium sized skillet and add your chopped onions to it, allowing it to sweat for 2-3 minutes before adding your garlic, Thai chili peppers, lime juice, chicken stock, cilantro, and coconut milk.
- Bring the liquid to a boil before lowering the heat.
- Simmer the liquid in the skillet for 6-10 minutes, allowing the liquid to cook down and thicken before adding your chicken into the skillet and letting the dish continue to simmer for another 5-10 minutes.
- Serve with a side of your choice and sprinkle some more cilantro (and optional red pepper flakes to add more heat) on top.
- Note: if your liquid isn’t as thick as you’d like, you can add a cornstarch slurry.
Making this chicken recipe into a meal prep/tips for making this meal prep
- To make this into a meal prep, I served it with some basmati rice and some brussels sprouts.
- You can either store thai coconut chicken in the fridge in a meal prep container for up to 4 days. You can store it with the rice or without the rice then portion it out the day you eat it.
- I like using the oven method for making the chicken breast so I can save time by making the sauce while the chicken cooked in the oven.
Thai Inspired Chili Lime Coconut Chicken
This Thai Inspired Chili Lime Coconut Chicken is a creamy, refreshing, and packed with flavour recipe that is perfect as a meal prep or a quick weeknight dinner.
Print
Pin
Rate
Servings: 4 people
Ingredients
- 4 chicken breast, or thighs, whatever you prefer
- salt & pepper, to taste
- 1 tbsp olive oil
- 1 onion, chopped
- 5 cloves garlic, chopped
- 2-3 Thai chili, chopped
- 1 whole lime, juiced
- 1 cup chicken stock
- 2 tbsp cilantro
- 1 can coconut milk, (398 ml)
- 1 pinch red pepper flakes, optional
Instructions
- Cook your chicken breast in any method of your choice. I chose to sprinkle it with salt and pepper before adding some olive oil to a cast iron, searing both sides, and then finishing it in the oven for 15-20 minutes at 420F.
- On medium-high heat, drizzle some olive oil into a medium sized skillet and add your chopped onions to it, allowing it to sweat for 2-3 minutes before adding your garlic, Thai chili peppers, lime juice, chicken stock, cilantro, and coconut milk.
- Bring the liquid to a boil before lowering the heat.
- Simmer the liquid in the skillet for 6-10 minutes, allowing the liquid to cook down and thicken before adding your chicken into the skillet and letting the dish continue to simmer for another 5-10 minutes.
- Serve with a side of your choice and sprinkle some more cilantro (and optional red pepper flakes to add more heat) on top.
Notes
Note: if your liquid isn’t as thick as you’d like, you can add a cornstarch slurry.
Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Serving: 4servings | Calories: 520kcal | Carbohydrates: 8g | Protein: 52g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 146mg | Sodium: 362mg | Potassium: 1164mg | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 10.5mg | Calcium: 42mg | Iron: 4.2mg
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
WANT MORE MEAL PREPS?
- Chicken Pepperoni Pasta Salad
- Spicy Peanut Chicken Wraps
- Healthy Turkey Taco Meal Prep Bowl
- Freezer Friendly Whole Chicken Meal Prep
- Healthy Greek Chicken and Rice Meal Prep
- Vietnamese Bun Cha Inspired Meatballs Meal Prep
- Yogurt with Fruit and Homemade Granola Breakfast Meal Prep
- Breakfast Wonton Egg Cups
- Hoisin Sriracha Glazed Meatballs
- More Meal Preps
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
Vlogs/Recipe Videos: Youtube
Farrah
Myyyy goodness this looks amazing!! I’m glad you changed your mind about coconut!! :]
Carmy
jury is still out on coconut flakes haha but coconut milk, I’m game!