Whether you are on a restricted diet or not it is easy to fall into a rut when it comes to coking. We find a collection of recipes that we like, that are easy to cook and we end up rotating them on our menu day after day, week after week. I am super guilty of this. However, at a certain point I go to start making up my menu for the week and I just have to cook something new. Something with new flavors and a touch more excitement. That is how I created this recipe. The great thing about it is that it delivers the newness and spice without being overly complex so you don’t have to wait for a weekend or a special occasion to give it a try, it is easy to whip up on a Monday night.
It also delivers some wonderful summer flavor with the lime and the cilantro so it is a great meal to include as we near the last few weeks of summer!
Creamy Cilantro Lime Chicken (AIP/Paleo):
4 chicken breasts
¼ tsp salt
1 TBS olive oil
1 cup of bone broth
1 TBS lime juice
¼ cup of finely chopped onion
1 TBS chopped fresh cilantro
½ tsp ground ginger
3 TBS coconut cream
2 TBS Ghee (if reintroduced) or Coconut Oil
Preheat oven to 375. Sprinkle chicken breasts with salt. In a large oven proof skillet or dutch oven heat the olive oil over medium high heat. Brown your chicken for about 3 minutes per side. Set chicken aside and cover tightly. Remove skillet from heat and add in the bone broth, lime juice, onion, cilantro and ginger. Return to heat. Bring to a boil. Boil gently uncovered for 10 minutes. Reduce heat to medium low and add in the coconut cream and ghee (or coconut oil) and stir until the ghee or coconut oil has melted. Return the chicken to the skillet and place in the oven. Bake until the chicken is completely cooked through (5-10 minutes). Serve chicken with a spoonful of sauce and garnish with lime wedges or cilantro.