Thai Style Coconut Lime Chicken Bowl

I’m all about depth of flavor and minimal time investment. This bowl accomplishes both. A quick, satisfying meal that the kids will devour (even if it’s 9:00 p.m. when we all get home from sports).

Ingredients:

• 4 chicken breasts*

• Salt & pepper

• 2 T olive oil or coconut oil

• 1/2 large red onion, diced

• 1 red bell pepper, seeded & diced

• 4 garlic cloves, minced

• 1/2 t turmeric

• 1/8 t cayenne pepper (or to taste)

• 1 T cornstarch

• 1 c chicken stock

• 1 can coconut milk

• Zest & juice from 2 limes

• 1/2 c heavy cream

• 1 jalapeno, seeded & sliced or diced

• Cilantro

Directions:

• In a dutch oven or 12 inch skillet, heat olive or coconut oil over medium high heat for 1 min. Meanwhile, season chicken breast with salt and pepper, cut into slices.

• Add slices of chicken to dutch oven or skillet. Brown for 5-7 minutes (turn once so they get some nice color).

• Remove chicken and set aside. Lower heat to medium, add onion and bell pepper. Soften for 5 mins, stirring so not to brown. Add minced garlic. Cook 1 minute.

• Add turmeric and cayenne. Stir to combine.

• Whisk 1 T of cornstarch into 1 cup of chicken stock. Add to sauteed vegetables. Return heat to medium high and bring to a gentle simmer. Stir for 2-3 minutes until slightly thickened.

• Add 1 can of coconut milk. Stir to combine and add chicken and accumulated juices.

• Gently simmer for 5-10 minutes.

• Add zest and lime juice. Stir in heavy cream.

• Taste and adjust seasonings (I always add salt & pepper here!)

Serve over coconut sticky rice with jalapeno, fresh cilantro, and a wedge of lime per person.

Suggested additional toppers: sprouts, Thai or regular basil, siracha or other hot sauce.

*I often marinate my chicken breast in olive oil, lime juice, seasoned with salt, pepper & garlic and then grill. I slice and add to dutch oven right before serving (with accumulated juices).