Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or tenders
- 1/2 C coconut milk
- zest of 1 lime
- juice of 1/2 lime
- 2 Tb oil
- 1 1/2 tsp ground coriander
- 2 Tb soy sauce
- 2 Tb sugar
- 2 tsp curry powder
- 1 1/2 tsp kosher salt
- pinch cayenne pepper
- 1 Serrano chili, minced (I left 1/2 of it with the seeds)
- 1/4 C chopped fresh cilantro
- fresh lime wedges
Instructions
- If using breasts, slice the breast into 2 pieces by slicing it down the length of the breast. If using tenders, do not cut down any smaller.
- Combine the remaining ingredients except for the fresh cilantro and lime wedges. Mix the marinade together with the chicken and allow it to marinade in the fridge for 2 hours.
- Heat your grill or grill pan to medium-high. Once the grill is hot, cook the chicken for 3-4 minutes on each side. Pour the marinade into a small saucepan and boil for 3 minutes.
- Serve the chicken over rice (I love it with jasmine rice!), pour over some of the cooked marinade and add a generous squeeze of lime and cilantro on top (don’t skip out on this because it makes the dish!).
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 7g
- Sodium: 2716mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 104mg