I used the following ingredients for Low Carb Coconut Lime Chicken:
1/4 cup coconut oil, melted
2 Tbsp coconut aminos (a soy sauce substitute)
Juice of 3 limes
3/4 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
1/4 cup chicken stock
Combine the coconut oil, coconut aminos, lime juice, salt, pepper, and garlic. Add the chicken to a dish or resealable plastic bag. Add the marinade and toss to coat. Marinate for 15 minutes. Heat 1 Tbsp of oil in a large skillet over medium high heat. Sear the chicken for 3-4 minutes per side. Add the chicken stock, cover, and reduce the heat to medium. Cook for another 4-5 minutes or until the chicken is cooked through. Serve the pan sauce over the chicken.
Served with roasted yellow squash and zucchini.
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.Comments: Note that if your chicken is too cold the coconut oil will start to return to its solid state. Be sure to coat the chicken quickly before it hardens and the coconut oil will melt when it begins to heat up and cook.
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