1 shallot, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated on a microplane
1/4 cup fresh cilantro, chopped (plus more for topping)
1/3 cup lime juice (about 2 limes)
4 chicken breasts
2 tbsp avocado oil (or coconut oil)
1/4 cup chicken broth
1.5 cups full fat coconut milk
Salt and pepper
Lime slices for topping (optional)
- Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
- Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
- Heat a large skillet over medium heat and add avocado oil.