This has been a family favorite for a while now. It’s easy to make and I always have the ingredients handy. We used to make this with heavy cream, but I’ve been making it with coconut cream to keep it dairy free and it adds a lovely dimension to the flavor!

 

 

Creamy Cilantro Lime Chicken

3-4 chicken organic chicken breasts

lime infused oil

cilantro infused oil

salt + pepper to taste

red pepper flakes to taste

2 cups chicken broth

1 cube chicken bouillon

1 cup frozen pearl onions

3 tbsp. minced garlic

1/2 cup heavy cream or coconut cream

juice of 3 limes

 

Coat chicken with salt, pepper and red pepper flakes. In a skillet, heat lime + cilantro infused oil (you can use regular avocado oil, just add more lime and some cilantro to the mix), and sear until almost cooked through and browned on both sides. About 10-15 min. Set chicken aside.

In the same pan add garlic and onion. Cook on medium heat for 5 min until soft. Add chicken broth and bouillon cube. Cook on high for 5 min. Using a potato masher, crunch the pearl onions until broken apart. Add lime juice and put the chicken back into the pan. Cook on med-high heat until juices begin to boil down to a thicker sauce. Add cream and serve.

I love a good, healthy side with this that doesn’t take long to make. Roasted carrots are usually a big hit with the boys. I roast them in the toaster oven at 350 for 20 min after drizzling some basil infused oil, salt + pepper on them. DELICIOUS!

 

However, this time around, the carrots bested me. I cut my thumb whilst cutting the carrots. But thankfully, my family gave me a few thumbs up for the meal, lol. I never realized how much an opposable thumb helps you do things until I couldn’t use mine! I meant to take lovely professional photos, but gave up and used my iPhone instead, haha. On the bright side, I didn’t have to wash any dishes! That’s a BIG THUMBS UP! 😀