Creamy coconut lime chicken breasts – a one pan, whole 30 approved dish made with only a handful of ingredients. dairy free + paleo. updated with instant pot instructions. Add in the coconut milk, pineapple juice and curry paste. reduce the heat to medium and bring to a boil. boil for one minute, then reduce the heat to medium/low and simmer, stirring occasionally, until thick and reduced, about 10-12 minutes.. 12 cluck-worthy paleo coconut chicken recipes. the trick is to use coconut milk and coconut flour, which keeps with the coconut theme here. both of these ingredients add to the coconut flavor, while making for a thick, creamy soup. the coconut flour adds fiber to the soup, and the coconut milk keeps it dairy free..
Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture and finally coat in the shredded coconut. when finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through.. Beat coconut milk and egg together in a bowl until smooth. spread coconut flakes into a separate shallow bowl. place chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.. Coconut milk is a staple in any paleo kitchen, and for good reason—it’s a great way to add healthy fats and creaminess to your dishes without any diary, and the flavor of coconut works really well in lots of dishes, both savory and sweet..
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