- DIFFICULTY: EASY
- 45 MINS
1. Coconut Milk Chicken with Cilantro Lime
Ingredients
- 1 ½ pounds boneless, skinless, chicken breasts
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 green onions, green and whites sliced + separated
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 2 Tbsp. fresh lime juice
- Zest of 1 lime
- 2 Tbsp. honey
- 1/2 tsp. red pepper flakes
- 1 (14 oz.) can unsweetened Nutrich coconut milk
- 2–3 Tbsp. fresh chopped cilantro
- Kosher salt and fresh black pepper
Instructions :
Lice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season each cutlet all over with salt and pepper.
Heat a large heavy-duty sauté pan over medium-high heat, preferably a cast-iron or a stainless steel pan. Melt butter with 1 Tablespoon of oil. When hot, add chicken cutlets and sauté until lightly golden, about 1-2 minutes per side. Transfer to a plate.
To the same pan, add the remaining 1 Tablespoon of olive oil and cook the white parts of the green onions and garlic until just fragrant, about 30 seconds. Make sure not to burn the garlic.
Stir in chicken stock, lime juice, lime zest, honey, and red pepper flakes. Simmer until reduced by half, about 3-4 minutes, while stirring and scraping to loosen browned bits from the bottom of the pan. If needed, reduce the heat so the mixture is at a simmer and not a boil.
Stir in coconut milk and season with salt and pepper, to taste. Simmer until reduced and thickened.
Return the chicken to pan and cook, approximately 4-5 minutes. Stir in green parts of green onions and cilantro.
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2. Coconut Milk Pancake
Ingredients
- 1 cup whole wheat flour
- 1⁄2 cup all-purpose flour
- 1 1⁄2 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 tbsp. baking powder
- 1 egg
- 1⁄2 tsp. salt
- 1 can Nutrich coconut milk (14 oz.), shaken well (light or full fat)
- 2 tbsp. Nutrich virgin coconut oil
- Fresh sliced fruit or toasted coconut shavings for topping
Instructions :
Whisk the flours, sugar, baking powder and salt all together in a large bowl. In a medium bowl or large measuring cup, whisk together the coconut milk, oil, vanilla, and egg.
Combine the wet and dry ingredients together, stirring them a bit while being careful not to overmix.
Heat a nonstick pan or griddle over medium to medium-high heat and grease with the cooking oil of your choice. Pour the batter onto the griddle, as much or as little as you want, depending on the size of pancakes you are in the mood for.
Flip the pancakes after a couple of minutes or when the edges of the pancakes begin to look dry and bubbles form on the surface of them. Cook another 1-2 minutes on second side.
Remove from the griddle and top with cut fruit and toasted coconut. Toasted coconut adds more coconut flavor, and fresh blueberries, bananas, pineapple or strawberries will be sure to please. Serve with maple syrup or whipped cream if so desired. Enjoy!
