Best 4 Low Calorie Coconut Lime Chicken Recipes
Indulge in a culinary journey to Southeast Asia with our tantalizing Low-Calorie Coconut Lime Chicken recipe, a harmonious blend of tangy lime, creamy coconut milk, and succulent chicken. This dish is not only a flavor sensation but also a health-conscious choice, featuring a delectable balance of zesty and refreshing flavors without compromising on nutritional value.
Accompanying this main course are three equally enticing recipes: a zesty Coconut Lime Marinade, a succulent Coconut Lime Grilled Chicken, and a refreshing Coconut Lime Vinaigrette. The Coconut Lime Marinade infuses chicken with a burst of tropical flavors, perfect for grilling or baking. The Coconut Lime Grilled Chicken takes this marinade to the next level, delivering a smoky and charred goodness that will tantalize your taste buds. Finally, the Coconut Lime Vinaigrette adds a zesty touch to salads, roasted vegetables, or grilled fish, enhancing any meal with its tangy and aromatic essence.
COCONUT LIME CHICKEN
Coconut Lime Chicken is dairy free and oh so good. You'll really love this creamy sauce!
Provided by Christina
Categories Entree
Time 25m
Number Of Ingredients 9
Steps:
- Add your cooking fat of choice to a large skillet and heat on medium high heat.
- Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
- Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
- Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
- Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
- Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
- Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
- Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!
Nutrition Facts : ServingSize 1 chicken breast, Calories 407 kcal, Carbohydrate 7 g, Protein 26 g, Fat 31 g, SaturatedFat 25 g, Cholesterol 72 mg, Sodium 457 mg, Fiber 2 g, Sugar 3 g
COCONUT-LIME CURRIED CHICKEN
As an up-and-coming chef, I did several stints cooking on cruise ships in the Caribbean. I loved getting out at each port and tasting the local food. That's when I discovered Trinidadian curry, which I've re-created here, adding touches of Asia with the ginger and lime. You can serve it with noodles, couscous, quinoa, rice -- whatever you've got on hand that is quick and delicious -- but my choice would be roti (Indian flatbread).
Provided by Marcus Samuelsson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the 2 tablespoons oil in a large skillet and turn the heat to medium.
- Meanwhile, season the chicken breasts with salt and pepper on each side. Add 2 tablespoons of the curry paste and half of the cilantro. Massage the chicken, rubbing in the curry paste and cilantro.
- When the oil is shimmering, add the chicken in one layer and cook until browned, about 3 minutes per side. Remove to a plate. The chicken will not be cooked through at this point.
- Add the onion, garlic, ginger and 1 tablespoon of the butter. Season with salt and pepper. Add a drizzle of oil if the skillet looks dry and stir together. Clear some space in the skillet and add 2 of the lime halves cut-side down. Add the remaining 2 tablespoons curry paste and cook, stirring occasionally, until the onion is translucent and the garlic is slightly golden, about 5 minutes. During this time, leave the limes cut side down. Return the chicken to the skillet. Sprinkle with most of the lime zest and reserve the rest for garnish. Add the thyme leaves and bring to a simmer. Remove the lime halves.
- Reduce the heat to medium-low and stir in the coconut milk, water and half of the lime juice. Bring to a simmer. Add the rice, if using, and stir together. Add half of the remaining chopped herbs and all of the remaining lime juice. Flip the chicken to coat, add the raisins and continue to simmer until the sauce is slightly thickened and the chicken is cooked through, about 10 minutes. Taste and adjust the seasonings as needed. Stir in the remaining 1 tablespoon butter and the chopped herbs and squeeze in more lime juice, as desired.
- Garnish with the coconut and reserved lime zest and serve.
COCONUT-LIME CHICKEN
Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.
Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.
LOW CALORIE COCONUT LIME CHICKEN
Make and share this Low Calorie Coconut Lime Chicken recipe from Food.com.
Provided by Granola Girl
Categories Vegetable
Time 1h10m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish.
- Transfer 1/4 cup of the dressing to a large bowl; set aside.
- Place chicken in the baking dish; bake until cooked through, about 20 minutes.
- Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
- Transfer the chicken to a cutting board and thinly slice.
- Arrange the chicken slices on top of the salads.
- Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.
- enjoy.
Tips for Making Low-Calorie Coconut-Lime Chicken:
- To save time, use pre-cooked chicken or chicken breasts that have been frozen and thawed. - For a healthier version, use coconut milk yogurt instead of sour cream. - To add a bit of spice, use a serrano pepper instead of a jalapeño pepper. - For a more intense coconut flavor, use unsweetened coconut milk instead of water. - Garnish with fresh cilantro or lime wedges for a pop of color and flavor.Conclusion:
This Low-Calorie Coconut-Lime Chicken is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The zesty lime and coconut flavors pair perfectly with the tender chicken, and the low-calorie count makes it a guilt-free pleasure. Serve it with your favorite sides, such as steamed vegetables, roasted potatoes, or a fresh salad, for a complete and satisfying meal.
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