Coconut -Lime Berbere Spiced Chicken

Coconut -Lime Berbere Spiced Chicken

DATE: July 11, 2023
  • Berbere Ann
  • Dairy-Free
  • diet
  • dinner
  • Ethiopian Spice
  • Gluten-Free
  • low-crab
  • meal type
This coconut lime berbere chicken is a healthy, nutritious weeknight dinner that delivers bold, complex flavor in every bite. Lean chicken simmers in rich coconut milk with the bright lift of lime and the deep, warming spice of Healthy On You® Berbere Ann Ethiopian Spice Blend for a dish that is as nourishing as it is delicious. A winning combination of protein, healthy fats, and immune-boosting spice that fuels your body and satisfies your taste buds. This easy coconut milk chicken recipe comes together quickly for a healthy weeknight dinner with global flavor. A berbere spiced coconut chicken recipe with lime that works beautifully over rice, with flatbread, or alongside roasted vegetables for a complete, wholesome meal.
  • Time: 45 mins.
  • Serves: 4
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Featured product

Berbere Ann

Berbere Ann

Ethiopian Spice Blend
Berbere Ann Refill

Berbere Ann Refill

Ethiopian Spice Blend
Ingredient Graphic
  • 1 lb.skinless, boneless chicken breast half - lightly pounded to an even thickness
  • 1 tsp kosher salt + more to taste
  • 1 tbsp + ½ tsp Healthy On You® Berbere Ann Ethiopian Spice Blend
  • 2 tsp ghee or butter
  • 1 lime, juiced
  • 2 tsp tomato paste
  • ¼ cup chicken broth
  • ⅓ cup coconut milk
  • 1 tbsp chopped cilantro

Directions

  1. Season both sides of chicken breast with salt and 1 tbsp of the Berbere Ann Spice Blend.
  2. Melt the ghee or butter in a skillet over medium-high heat, add the chicken breasts and brown for 2 minutes per side. Transfer chicken to wire rack.
  3. In the same pan, add the chicken broth, lime juice, tomato paste, and coconut milk. Stir to deglaze. Add the remaining ½ tsp Berbere Ann Spice and a pinch of salt (if needed). Bring to a simmer while gently stirring.
  4. Return chicken breast to the skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, 4 to 5 more minutes, basting the chicken with pan juices as it cooks. An instant-read thermometer inserted into the center should read at least 165˚F.
  5. Serve immediately; garnish with chopped cilantro.

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