This crazy easy, crazy delicious, 3 ingredient, 1 pan dinner is whole 30 and keto friendly! Perfect weeknight dinner!
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 minutes
Yield:3 servings 1x
3 chicken breasts (there’s enough sauce for 4 if you’d rather have more leftovers)
1 can coconut milk
1 lemon, zested and juiced
Preheat your oven to 425 degrees. Heat an oven safe skillet (cast iron is perfect!) over medium high heat with a high heat oil (avocado oil is great!) until the pan is very hot
Season your chicken breasts well with salt and pepper on both sides, and sear for 3 minutes per side. Remove the chicken to a plate
To the same pan, add your canned coconut milk, lemon juice, and lemon zest. Whisk to combine (don’t season with salt and pepper – the seasoning from the chicken will most likely be enough)
Add your chicken back to the sauce and throw in the oven for 8-10 minutes (8 minutes for small to medium chicken breasts, 10 minutes for large)
Let the chicken rest for 5 or so minutes before serving!
The BEST way to serve this chicken is over rice. I start with a bed of rice, put the chicken breast on top, and spoon lots and lots of sauce over the chicken and rice to flavor both. There’s plenty of sauce to spoon plenty over top!