Cashew Lime Chicken

Sizzling, tangy lime chicken covered in roasted cashews and chopped cilantro? And all in one pan for easy clean-up? Yes, please! Once you taste this lively dish, you’ll make it at home and not just on vacation in your hotel room. The only thing missing is the takeout box!

CONTAINER #1

• 2 pounds boneless, skinless chicken breasts or thighs, cut into thin strips

CONTAINER #2

• 1 cup roasted, salted cashews

CONTAINER #3

• ¼ cup chopped cilantro

CONTAINER #4 (SAUCE)

• 1½ cups chicken broth
• 1 TBSP fish sauce
• ¼ cup coconut aminos
• 1 TBSP lime juice
• 1 tsp lime zest
• 1 TBSP grated fresh ginger
• 2 cloves garlic, minced
• 2 tsp arrowroot starch

FOR SERVING DAY

• 2 TBSP coconut oil
• Sea salt to taste
• Freshly ground black pepper to taste

Serves 4
 
Prep Day:

1. Place the chicken, cashews, and cilantro in separate containers (#1, #2, and #3).
2. In a jar with a tight-fitting lid (container #4), combine the chicken broth, fish sauce, coconut aminos, lime juice, lime zest, ginger, garlic, and arrowroot starch. Shake well.
3. Place the jar and containers in the refrigerator or a cooler until needed.

Serving Day:

1. In an electric skillet set to medium-high heat, heat the coconut oil.
2. Add the chicken to the skillet, season with sea salt and pepper, and cook, stirring occasionally, until the chicken has browned, about 5 minutes.
3. Shake the sauce jar again to combine the ingredients. Add the sauce to the skillet, stir, and bring it to a slight boil.
4. Simmer, uncovered, for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Serve with a sprinkle of cashews and chopped cilantro.

Get the best Paleo Recipe Book with much more recipes for your healthy living.