Coconut and lime are two of my favorite combinations! You can make this marinade, let your chicken bathe in it for 24 hours and have it ready to cook for a quick and easy protein lunch or dinner. This recipe uses very few ingredients and is also Paleo and gluten-free!! Pair with your favorite vegetable side dish.
Ingredients:
8-10 chicken tenderloins
1 can organic full-fat coconut milk
3 limes
3 TBSP coconut aminos
1 TBSP + 1 tsp fish sauce
1 tsp dried sweet basil or thai basil
1/4 tsp dried ginger
Directions:
In a medium bowl, combine coconut milk, the zest of 1 lime, and 1/4 cup of fresh lime juice. Add coconut aminos, fish sauce, basil and ginger and whisk to combine.
Place chicken in a ziplock bag or glass container. Pour marinade over top and refrigerate 24 hours for best flavor.
Take each piece of chicken out of the marinade and cook on medium heat on a large skillet for 10-15 minutes, flipping to cook each side until cooked through. Reduce heat to low to reduce the marinade for approximately 2 minutes.
