Ok this is going to sound weird but I love the word skillet. Like, anything that has skillet in the title just sounds like it will be tasty to me. Anyone else? Just me? Skillet also implies a one pan meal, which I am all for. Just like sheet pan meals, (like this breakfast sheet pan and chicken and asparagus sheet pan), they make my life easier by speeding up my meal prep and minimizing my dishes. Sold! The recipe for this spicy cilantro lime chicken skillet is Whole30 compliant and comes together in about 20 minutes. A perfect dish to put on your meal prep list (along with these meal prep bowls!) or throw on the stove on a busy weeknight!
I had some time off for Spring Break recently so I threw myself into the kitchen to make some new recipes. This chicken skillet was something that was on my list since it encompasses so many of my favorite flavors. You can vary the spice level to your liking. I’m a huge fan of spicy foods so when I cook for myself I always make things on the spicier side but I know there are those who don’t like as much heat. If that sounds like you, just go easy on the jalapeño and be sure to remove all the seeds before adding it to your skillet. Or you can skip it altogether (but why would you want to?!)
In this recipe you can use either chicken broth or bone broth. I love using bone broth in my recipes for added protein, nutrients and the benefits it provides, such as increased immune function, gut health and decreased joint pain. To up my bone broth game even further I have been using the Bone Broth Collagen from Vital Proteins. I am a HUGE fan of collagen and I have seen the wonders it has done for my hair, nails and joints. I love adding it to my coffee in the mornings, in smoothies or in no-bake energy bites. It’s something I use daily and is one of my Whole30 staples. Since Vital Proteins makes collagen in a bone broth form, I use it in place of chicken broth to add some extra health benefits to my already healthy meals!
Another ingredient I have been loving lately is arrowroot powder. I use it to thicken up sauces. I started loving it after I tried it out in my buffalo sauce for chicken wings and buffalo cauliflower recipe. It adds a slight thickness to the sauce that makes it a little more creamy. Now I’m basically trying to use it in everything so if you see it around here more often, don’t be surprised. .
- 1 lb boneless skinless chicken breasts (four 4oz pieces)
- 1 cup chicken or bone broth
- 1/2 cup white onion, diced
- 1/4 Cup and 2 tbs full fat coconut milk
- 1 jalapeño, deseeded (1/2 diced, and 1/2 sliced for garnish)
- 2 tbs chopped cilantro (or more if you love it like I do!)
- 1 tbs avocado oil
- 2 tsp arrowroot powder
- 1 tsp ghee
- 1 tsp garlic minced
- Juice of one lime
- Salt and pepper to taste
- Heal oil in a large skillet on medium-high heat
- Once hot, add garlic and onion to skillet and sauté until onion is translucent (about 2 minutes)
- Add chicken and brown on both sides (about 3-4 minutes per side depending on thickness)
- Remove chicken breast from heat, wrap in foil and set aside
- Add broth, ghee, lime juice and jalapeño to skillet and heat on high
- Once the liquid begins to boil, reduce heat to low and whisk in coconut milk and arrowroot powder until mell mixed
- Add chicken back to skillet, spooning sauce over the top
- Sprinkle with cilantro and allow to simmer 1-2 additional minutes or until chicken is cooked through
- Top with additional jalapeño slices and serve with your favorite side dish or over a bed of cauliflower rice or zoodles and spoon remaining sauce on top!