I got the idea for this dish from renowned chef Eric Ripert. This is a nice easy weeknight meal. It doesn’t take much preparation and it satisfies the desire for the exotic while being mild enough to be accepted by kids. It is moist and tender and did I mention, EASY? You can even do this for a dinner party and it will impress your guests.
For the nutritional component, chicken is a good lean source of protein as well as some essential minerals like selenium, while coconut milk adds lauric and caprylic acids which support the immune system in fighting off infection. Lime is a wonderful detoxer of the liver and cilantro binds to heavy metals, sweeping them out of your system.
- chicken - 4 breasts
- coconut milk - 1 can
- limes - 2: one sliced into rounds, the other cut into wedges
Limes are a good source of phytonutrients, vitamin C, iron, calcium and other trace minerals. They also help the body to flush the liver of toxins.
- cilantro - 1/2 cup, plus a few leaves for garnish
As well as being packed with antioxidants, Cilantro is a powerful natural chelator. Add some to your soup, salad, guacamole or juice and to help flush heavy metals out of your system.
- salt - to taste
Preheat oven to 400 degrees
Rinse the chicken under cold water and then place in an oven safe dish. I use a 9X12 pyrex one. Squeeze the juice of 1/2 a lime over the breasts, then salt and pepper them.
Place lime rounds and chopped cilantro on chicken.
Toss around a little to get everything well mixed.
Pour coconut milk over the top and cover with foil.
Place in the oven for @30 minutes, or until the chicken is cooked through.
Take the chicken out of the pan and slice. Pour some of the coconut milk the chicken was cooked in over the top. Garnish with a piece of cilantro and a slice of lime.
My favorite side to have with the dish is Simple Roasted Asparagus.
This chicken is even better the next day. I always make extra so that I have a quick and easy lunch. It also makes a great lunchbox item.
Make sure to store it in the fridge with the coconut milk and juices it was cooked in. That way, the chicken stays moist, and overnight 'marinade' makes it even more flavorful.