INGREDIENTS

• 2 tbsp of Zesty cilantro for marinating the chicken 
• Juice of 1 lime
• 4 chicken breasts pounded 
• 2 tbsp of Whole30® compliant oil 
• 1 cup of coconut milk from a can (1/2 a can) 
• 1/4 cup Zesty cilantro 
• Salt and pepper to taste
• Lime slices and chopped cilantro to garnish (optional)

INSTRUCTIONS

1.  First, pound the chicken breasts to make them even in thickness. Place them in a container with juice of one lime, 2 tbsp of our Zesty cilantro, and a dash of salt and pepper. Toss to coat. 
2. Heat your choice of oil on a large skillet over medium heat and cook the chicken breasts about 4 minutes each side ( we did them in 2 batches) until the chicken begins to brown. Transfer the chicken breasts to a plate.
3. Once you finish cooking all of the chicken, in the same pan, add the coconut milk and the cilantro sauce. Stir to combine. 
4. Add all of the chicken breasts again to the skillet, cover them with the sauce and turn the heat to low. Let the skillet simmer for 5 minutes or until chicken is completely cooked. 

* Serve with veggies or cauliflower rice! We paired it with oven baked Brussel sprouts and then drizzled some of the extra sauce on top!