Description
A simple and tasty meal combining chili flavors with creamy coconut milk, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can coconut milk
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Fresh cilantro for garnish
Instructions
- Add the diced chicken to a large skillet over medium heat. Season with salt, pepper, chili powder, and garlic powder. Cook until the chicken is no longer pink.
- Pour in the coconut milk and lime juice, stirring to combine. Let it simmer for about 10 minutes.
- Serve the chili chicken over cooked rice or quinoa.
- Drizzle with more lime juice if desired and garnish with fresh cilantro. Enjoy your quick meal!
Notes
This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove when ready to eat. Adjust chili powder based on spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg