Treat yourself to this flavorful Low Carb Coconut Lime Chicken! Tender chicken cooked in a creamy coconut lime sauce, infused with zesty lime and aromatic cilantro. Perfect for a healthy, diabetic-friendly meal that's both easy to make and delicious. Serve with this Cilantro Lime Cauliflower Rice Recipe.
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Looking for delicious ways to serve this coconut milk chicken? Check out some of these other tasty, low carb side dish recipes:
- Baked Green Beans with Parmesan and Crispy Bacon
- Crispy Smashed Cauliflower
- Burnt Broccoli
- Creamy Mashed Broccoli and Cauliflower
- Herb Roasted Carrots and Radishes
For another delicious chicken recipe check out this Low Carb Italian Chicken Cutlets recipe.
Why you'll love this creamy coconut lime chicken recipe
- Flavorful and Low Carb: Enjoy a deliciously creamy coconut lime sauce that's low in carbs, making it perfect for those watching their carbohydrate intake.
- Diabetic Friendly: With minimal sugars and a balance of healthy fats from coconut milk, this dish helps maintain stable blood sugar levels.
- One-Pan Wonder: Simplify your cooking with this one-pan coconut lime chicken recipe-easy prep, minimal cleanup, and all the flavors meld together beautifully in one skillet.
- Healthy Ingredients: Packed with nutritious ingredients like lean chicken thighs, coconut milk for creamy texture, and fresh cilantro and lime for vibrant flavor. This recipe is also dairy-free gluten free.
- Quick and Easy: Ready in no time! With simple steps and common pantry ingredients, you can whip up a satisfying meal in under 30 minutes.
Ingredients needed
Made with chicken thighs this creamy coconut milk chicken will feel like you are eating restaurant-quality food.
- Boneless Skinless Chicken Thighs: Tender and flavorful, chicken thighs are ideal for absorbing the creamy coconut lime sauce.
- Garlic: Adds depth of flavor and aroma to the dish, complementing the coconut and lime.
- Cilantro: Freshness and a hint of citrusy flavor that brightens the dish.
- Lime Zest and Juice: Adds a zesty, tangy element that balances the richness of the coconut milk.
- Full Fat Coconut Milk: Creates a creamy sauce base that's dairy-free and adds a subtle sweetness.
- Red Pepper Flakes: Provides a touch of spiciness, enhancing the overall flavor profile.
- Soy Sauce: Adds depth of umami flavor and complements the coconut and lime flavors.
- Salt, Black Pepper, Olive Oil (Coconut Oil)
See the printable recipe card at the bottom of this post for a complete list of quantities.
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Steps by step instructions
How to make low carb coconut lime chicken?
STEP 1: Heat olive oil in a skillet over medium heat. Season chicken thighs with salt and pepper, then brown them on both sides in the hot skillet. Remove chicken from skillet and set aside.
STEP 2: In the same skillet over medium heat, add minced garlic, ¼ cup of coconut milk and juice from ½ a lime, cook briefly until fragrant. Once garlic is softened, stir in the remaining coconut milk from the can, red pepper flakes, soy sauce, and chopped cilantro. Allow the sauce to simmer over low-medium heat for about 10 minutes.
- Step 1: Brown the chicken
- Step 2: Make the sauce
STEP 3: Return the chicken thighs to the coconut milk sauce in the skillet, flipping them to coat with the sauce. Cover the skillet with a lid and cook for 10-15 minutes, or until the chicken is cooked through.
STEP 4: Remove the lid and top the chicken with lime zest. Serve immediately, garnished with freshly chopped cilantro and lime slices. Enjoy over Cilantro Lime Cauliflower Rice for a complete meal.
- Step 3: Return chicken to skillet.
- Step 4: Garnish and serve
Recipe tips and variations
Enjoy some variations of this recipe to give these low carb salami cups a little twist.
- Coconut Milk: Shake the can of coconut milk well before opening to ensure it's thoroughly mixed. This helps achieve a creamy sauce consistency.
- Garlic: Adjust the cooking time for garlic carefully; it should be fragrant and golden but not burnt to maintain the sauce's flavor.
- Simmering: Allow the sauce to simmer gently to meld the flavors without boiling, which can cause the coconut milk to separate.
- Spicy Kick: Increase the amount of chili pepper flakes or add diced jalapeños for a spicier version.
- Creamier Texture: Stir in a tablespoon of coconut cream towards the end of cooking for an even richer sauce.
- Citrus Twist: Substitute lime with lemon for a slightly different citrus flavor profile.
- Herb Swap: Use fresh parsley or basil instead of cilantro for a different herbaceous note.
Storage
Store leftover coconut lime chicken in an airtight container in the refrigerator for up to 3-4 days.
To reheat, gently warm in a skillet over low heat, stirring occasionally, or microwave in short intervals, stirring between, until heated through. Avoid overheating to maintain the chicken's juiciness and the sauce's creamy consistency.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently asked questions
Yes, you can substitute chicken breasts. Adjust cooking time as breasts cook faster than thighs.
Can I freeze this dish?
It's not recommended as coconut milk may separate upon thawing, affecting the dish's texture.
Low carb salads to serve with this recipe
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb Coconut Lime Chicken
Instructional Recipe Video
Equipment
Ingredients
- 4 skinless boneless chicken thighs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil or coconut oil
- 2 garlic cloves minced
- ¼ cup canned coconut milk
- 1 juice of ½ a lime
- 1.25 cups canned coconut milk
- ¼ teaspoon red pepper flakes
- 1 tablespoon soy sauce
- ¼ cup chopped cilantro
- 1 zest of 1 lime
- fresh chopped cilantro and sliced limes for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Brown chicken thighs on both sides. Remove chicken and set aside.4 skinless boneless chicken thighs, ¼ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoon olive oil
- In the same skillet, add minced garlic, pour in coconut milk and juice from one lime. Cook garlic until softened.2 garlic cloves, ¼ cup canned coconut milk, 1 juice of ½ a lime
- Add remaining coconut milk, chili pepper flakes, soy sauce, and cilantro. Simmer for 10 minutes.1.25 cups canned coconut milk, ¼ teaspoon red pepper flakes, 1 tablespoon soy sauce, ¼ cup chopped cilantro
- Return chicken to the skillet. Flip to coat with sauce.
- Cover skillet with a lid. Cook chicken for 10-15 minutes, until fully cooked through.
- Remove lid. Top chicken with lime zest. Garnish with cilantro and lime slices. Serve hot over Cilantro Lime Cauliflower Rice. Enjoy!1 zest of 1 lime, fresh chopped cilantro and sliced limes for garnish
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Tucker says
Delicious and easy to prepare. Planning on making this with lamb next time.
Oscar Chimenti says
Thank you, lamb would be great!
Lathiya says
My family loved this chicken recipe. I loved the flavor and I will be making it again.