Everyone loves a quickie for lunch, right?
Cilantro Lime Chicken. This one took me all of ten minutes. And had I not been so hungry I would have taken a prettier picture with a lime garnish, maybe even a dollop of sour cream (that I didn’t have). But you get it. You can add some yummy toppings to this and really bump it up a notch. And make it more pretty. Because pretty food tastes better.
So here’s how I made it:
1. You’ll need about 1 lb of thin sliced chicken breast cut into 3/4″ strips. You can use any kind of chicken breast but the thin sliced cooks nice and quick and you won’t have to do as much cutting and handling of the raw chicken. And to me that’s a plus. I’m a freak about salmonella and the less handling of raw chicken the better.
2. In a large saute pan, heat up about 2 Tbsp of Organic Virgin Coconut Oil. While the oil is getting nice and hot season the chicken with salt and garlic powder.
3. When the oil is hot, add the chicken to the pan and get a nice sear and some browning on one side. That means once it’s in the pan don’t mess with it until your ready to turn the pieces over. After about 3 minutes flip the pieces over and cook until just done and you see no more pink. Seriously, this should only take like 4 minutes.
4. Once the chicken is cooked through turn off the heat and add about 1 1/2 c. cilantro (or however much you’d like) and give it a stir to mix it in. I love cilantro so I add a lot. At least 2 c. Plus it wilts down. 
5. Plate the chicken and cilantro and squeeze lots of fresh lime juice over the top. I topped mine with a little bit of cheese and my favorite salsa – Tamazula. Had I had sour cream I would have added that too!
Quick. Easy. Delicious.
Happy Eating! 🙂
The Heavy Cream Queen 