Name: Thai Inspired Chili Lime Coconut Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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)

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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.