Instructions
Preheat oven to 190°C (375°F). Heat a large oven-safe skillet or Dutch oven over medium heat. Add coconut oil and olive oil, stirring gently to combine.
Mix all purpose flour and chopped cilantro in a bowl. Dredge each chicken breast in the mixture until evenly coated. Place coated chicken directly into the hot skillet. Sear for 3 to 4 minutes per side or until lightly browned.
When chicken is nearly browned, add minced garlic to the skillet and sauté for 30 seconds until fragrant.
While chicken sears, whisk together coconut milk, chicken broth, brown sugar, and juice of 1 lime in a separate bowl.
Remove skillet from heat. Pour coconut milk mixture over the chicken breasts. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until internal temperature of chicken reaches 74°C (165°F).
Remove skillet from oven. Drizzle remaining lime juice over chicken. Season with salt and pepper, and top with additional chopped cilantro and green onions before serving.
Instructions
Preheat oven to 190°C (375°F). Heat a large oven-safe skillet or Dutch oven over medium heat. Add coconut oil and olive oil, stirring gently to combine.
Mix all purpose flour and chopped cilantro in a bowl. Dredge each chicken breast in the mixture until evenly coated. Place coated chicken directly into the hot skillet. Sear for 3 to 4 minutes per side or until lightly browned.
When chicken is nearly browned, add minced garlic to the skillet and sauté for 30 seconds until fragrant.
While chicken sears, whisk together coconut milk, chicken broth, brown sugar, and juice of 1 lime in a separate bowl.
Remove skillet from heat. Pour coconut milk mixture over the chicken breasts. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until internal temperature of chicken reaches 74°C (165°F).
Remove skillet from oven. Drizzle remaining lime juice over chicken. Season with salt and pepper, and top with additional chopped cilantro and green onions before serving.
