One-Pan Coconut-Lime Chicken (Gluten-Free)

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (13.5 oz) coconut milk
• 2 limes, juiced
• 2 tablespoons gluten-free soy sauce or tamari
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet over medium heat, add the coconut milk, lime juice, gluten-free soy sauce or tamari, minced garlic, and chopped cilantro. Stir well to combine the flavors.
3. Place the seasoned chicken breasts into the skillet, ensuring they are submerged in the liquid.
4. Cover the skillet and simmer on medium-low heat for about 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. Stir occasionally and baste the chicken with the sauce to keep it moist.
5. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Allow it to rest for a few minutes before slicing.
6. Meanwhile, increase the heat to medium-high and continue simmering the sauce for about 5 minutes, or until it thickens slightly.
7. Slice the chicken breasts and serve them with the sauce spooned over the top. Garnish with fresh cilantro and lime wedges if desired.
8. Enjoy your delicious gluten-free one-pan coconut-lime chicken!

Tips and Variations:

• For added flavor, you can marinate the chicken breasts in the sauce for 30 minutes to 1 hour before cooking.
• Feel free to add vegetables such as bell peppers, snap peas, or broccoli to the skillet for a complete one-pot meal.
• If you prefer a spicier dish, you can add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.
• Serve the coconut-lime chicken over cooked rice, quinoa, or gluten-free noodles for a more substantial meal.