.
home
home
00
Coconut-Lime Chicken with Coconut-Cilantro CouscousCoconut-Lime Chicken with Coconut-Cilantro Couscous
Coconut-Lime Chicken with Coconut-Cilantro Couscous
Coconut-Lime Chicken with Coconut-Cilantro Couscous
Try this savory coconut-lime chicken laid on a bed of zesty coconut-cilantro couscous. This recipe is not only healthy but delicious!
Logo
Recipe - Frankston #713
2023-January-February-CC_RR-Chicken-600x360.jpg
Coconut-Lime Chicken with Coconut-Cilantro Couscous
Prep Time30 Minutes
Servings4
Cook Time30 Minutes
0
Ingredients
4 boneless, skinless chicken breasts
1 1/4 tsp salt, divided
1/2 tsp black pepper
1/2 cup Bob Evans® 100% Liquid Egg Whites
1 cup almond flour
1/2 cup unsweetened shredded coconut
3 Tbs coconut oil, divided
3 cloves garlic, minced
1 Tbs fresh ginger, grated
1/4 cup chicken broth
1 (13 oz) can light coconut milk, divided
1 lime, juice and zest
2 Tbs fresh cilantro, finely chopped (divided)
1 cup pearl couscous, uncooked
1 cup water
1 Tbs pine nuts
lime wedges, for serving
Directions
  1. Preheat oven to 350° F.
  2. Season the chicken with 1/2 teaspoon of salt and the black pepper.
  3. Set out two shallow bowls.
  4. Add the egg whites and 1/2 teaspoon of salt to one bowl.
  5. Add the flour, shredded coconut and 1/2 teaspoon of salt to the other bowl.
  6. Dredge the chicken in the egg whites on each side and then in the flour mixture.
  7. Place a large skillet over high heat.
  8. Add 2 tablespoons of coconut oil.
  9. Turn the heat to medium. Sear the chicken on both sides until golden and crispy, with internal temperature reaching 165° F per a meat thermometer.
  10. Place the chicken on a sheet pan.
  11. Bake for 15 to 20 minutes. For the sauce, wipe out the skillet.
  12. Turn the heat to low.
  13. Add remaining coconut oil.
  14. Add garlic and ginger to skillet. Sauté for about a minute or until soft.
  15. Add the broth, 1 cup of coconut milk, lime juice and 1 tablespoon of cilantro.
  16. Whisk to combine. For the couscous, add the water and remaining coconut milk to a saucepan.
  17. Bring to a boil.
  18. Add the couscous and remaining salt.
  19. Cover with lid.
  20. Cook over low heat for 8 to 10 minutes or until liquid is absorbed.
  21. Remove from heat.
  22. Fluff with a fork.
  23. Stir in the remaining cilantro and the pine nuts.
  24. Sprinkle the zest over the chicken.
  25. Serve the chicken with couscous, lime wedges and sauce drizzled around the plate.
30 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 boneless, skinless chicken breasts
Not Available
1 1/4 tsp salt, divided
Brookshire's Iodized Salt
Brookshire's Iodized Salt - 26 Ounce
$0.99$0.04/oz
1/2 tsp black pepper
Brookshire's Black Pepper, Ground
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
1/2 cup Bob Evans® 100% Liquid Egg Whites
Bob Evans Egg Whites, 100% Liquid
Bob Evans Egg Whites, 100% Liquid - 16 Ounce
$3.69$0.23/oz
1 cup almond flour
Not Available
1/2 cup unsweetened shredded coconut
Not Available
3 Tbs coconut oil, divided
Not Available
3 cloves garlic, minced
Not Available
1 Tbs fresh ginger, grated
Fresh Ginger Root
Fresh Ginger Root - 0.44 Pound
$1.62 avg/ea$3.69/lb
1/4 cup chicken broth
Brookshire's Chicken Broth
Brookshire's Chicken Broth - 32 Ounce
$2.39 was $2.69$0.07/oz
1 (13 oz) can light coconut milk, divided
Full Circle Market Coconut Milk
Full Circle Market Coconut Milk - 13.5 Fluid ounce
$2.19$0.16/fl oz
1 lime, juice and zest
Not Available
2 Tbs fresh cilantro, finely chopped (divided)
Not Available
1 cup pearl couscous, uncooked
Not Available
1 cup water
Brookshire's Distilled Water
Brookshire's Distilled Water - 1 Gallon
$1.69$1.69/gal
1 Tbs pine nuts
Not Available
lime wedges, for serving
Not Available

Directions

  1. Preheat oven to 350° F.
  2. Season the chicken with 1/2 teaspoon of salt and the black pepper.
  3. Set out two shallow bowls.
  4. Add the egg whites and 1/2 teaspoon of salt to one bowl.
  5. Add the flour, shredded coconut and 1/2 teaspoon of salt to the other bowl.
  6. Dredge the chicken in the egg whites on each side and then in the flour mixture.
  7. Place a large skillet over high heat.
  8. Add 2 tablespoons of coconut oil.
  9. Turn the heat to medium. Sear the chicken on both sides until golden and crispy, with internal temperature reaching 165° F per a meat thermometer.
  10. Place the chicken on a sheet pan.
  11. Bake for 15 to 20 minutes. For the sauce, wipe out the skillet.
  12. Turn the heat to low.
  13. Add remaining coconut oil.
  14. Add garlic and ginger to skillet. Sauté for about a minute or until soft.
  15. Add the broth, 1 cup of coconut milk, lime juice and 1 tablespoon of cilantro.
  16. Whisk to combine. For the couscous, add the water and remaining coconut milk to a saucepan.
  17. Bring to a boil.
  18. Add the couscous and remaining salt.
  19. Cover with lid.
  20. Cook over low heat for 8 to 10 minutes or until liquid is absorbed.
  21. Remove from heat.
  22. Fluff with a fork.
  23. Stir in the remaining cilantro and the pine nuts.
  24. Sprinkle the zest over the chicken.
  25. Serve the chicken with couscous, lime wedges and sauce drizzled around the plate.