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PF Kitchen: Creamy Coconut Lime Chicken

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PF Kitchen: Creamy Coconut Lime Chicken


Edwardsville and Glen Carbon Nutritionist and Weight Loss Gym




  • 1 tablespoon coconut oil 

  • 5 chicken thighs (or 2 breasts cut in 4 pieces) 

  • 1/2 cup canned coconut cream 

  • 1/2 cup chicken stock 

  • 1 small Vidalia onion 

  • 4 limes 

  • 1 teaspoon salt 

  • 1 teaspoon black pepper (AIP re-intro) 

  • 1 teaspoon dried oregano




1. Season your chicken with salt and spices & set aside.

2. Slice onion and sauté in a large skillet (that has a tight-fitting lid) with coconut oil on medium heat.  When onions are tender (about 5-8 minutes), turn up the heat and add chicken to skillet, spread out, not overlapping the chicken.

3. Brown chicken on both sides, 4 minutes a side.

4. In the meantime, juice the limes.

5. Add the lime juice, stock & coconut fat to the skillet.

6. Bring to a simmer, lower heat, and cover with lid.

7. Simmer for 15 minutes.

8. Serve over veggies and enjoy!





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