Seared Coconut-Lime Chicken with Snap Pea Slaw

Name: Seared Coconut-Lime Chicken with Snap Pea Slaw
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. toasted sesame oil; 1 tbsp. grated fresh ginger; 3 tbsp. fresh lime juice, divided (from about 2 limes); Kosher salt and pepper; 10 oz. snap peas, strings removed and thinly sliced; 4 oz. snow peas, thinly sliced; 2 scallions, thinly sliced; 2 8-ounce boneless, skinless chicken breasts; 1 tbsp. olive oil; 2 tbsp. coconut cream; 1/2 c. cilantro

By The Good Housekeeping Test KitchenPublished: May 6, 2019

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seared coconut lime chicken with snap pea slaw

Mike Garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

290

Raw snap peas add freshness and crunch to classic chicken breast.

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Ingredients

2 Tbsp. toasted sesame oil
1 Tbsp. grated fresh ginger
3 Tbsp. fresh lime juice, divided (from about 2 limes)
Kosher salt and pepper
10 oz. snap peas, strings removed and thinly sliced
4 oz. snow peas, thinly sliced
2 scallions, thinly sliced
2 8-ounce boneless, skinless chicken breasts
1 Tbsp. olive oil
2 Tbsp. coconut cream
1/2 cup cilantro

Directions

1. Step 1In large bowl, whisk together sesame oil, ginger, 1 1/2 tablespoons lime juice and 1/2 teaspoon salt. Add snap peas, snow peas and scallions, and toss to combine.
2. Step 2Cut each breast horizontally in half to make 4 thin cutlets, then pound to 1/4 inch thick. Heat oil in large skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook in batches until golden brown and cooked through, about 2 minutes per side. Transfer chicken to plates as it is cooked. Remove pan from heat and stir in coconut cream and remaining 11/2 tablespoons lime juice, scraping up any browned bits. Spoon over chicken on plates.
3. Step 3Fold cilantro into pea mixture and serve on top of chicken.

Nutritional Information (per serving): About 290 cal, 15 g fat (3.5 g saturated), 29 g protein, 540 mg sodium, 10 g carbohydrate, 3 g fiber

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