Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week! Recipe at the bottom 👇, tap the link below for full info.

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Ingredients
• 4 boneless skinless chicken breasts
• 1 tsp. sweet paprika
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. coconut oil or vegetable oil
• 1 small yellow onion finely chopped
• 1 small jalapeño stemmed, seeded, finely chopped
• 3 cloves garlic finely chopped
• 4 tsp. finely chopped peeled ginger (from 1 [2"] piece))
• 2 cups cherry tomatoes sliced
• 1 tbsp. tomato paste
• 1 (15-oz.) can unsweetened coconut milk
• 1 tbsp. light brown sugar
• 1/4 c. fresh cilantro coarsely chopped
• 1 tbsp. fresh lime juice
Instructions
Chop onion, garlic, and ginger. Remove seeds and finely chop jalapeño . Slice tomatoes.
Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.
In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.
Remove from heat. Stir in cilantro and lime juice.

Music: Balloon
Musician: Ikson

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