One Pot Coco Citrus Chicken

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves 4

Ingredients

• 2 lb. boneless skinless chicken breasts
• ¼ cup all purpose flour
• ¼ cup cilantro
• 2 Tablespoon coconut oil - or preferred cooking oil
• 1 Tablespoon olive oil
• 1 garlic clove, minced
• 1 cup coconut milk
• ⅔ cup chicken or vegetable broth
• 1 Tablespoon brown sugar or local honey
• 2 medium Meyer lemons
• 1 green onion
• salt and pepper to taste

2 cups Ralston Family Farms Jasmine Rice

2.5 cups water

Instructions

1. Cook the rice: In a pot, combine rice and water. Bring to a boil, cover, reduce heat to a simmer for 15 minutes. Turn off heat and let rest for 10 minutes.
2. Prep aromatics: Chop cilantro and green onion, mince garlic, halve lemons. Set aside.
3. Season chicken: In a small bowl, combine flour and chopped cilantro. Dredge chicken breasts in the mixture.
4. Sear chicken: Heat a large oven-safe skillet or Dutch oven over medium heat. Add coconut oil and olive oil. Pan-sear chicken for 3–4 minutes per side, until lightly golden.
5. Add garlic: Stir in garlic and cook for 30–45 seconds, until fragrant.
6. Mix sauce: In a separate bowl, combine coconut milk, broth, brown sugar (or honey), and juice from 1 Meyer lemon.
7. Bake: Remove skillet from heat, pour sauce over chicken, then transfer to the oven at 375°F for 10–15 minutes, or until chicken reaches 165°F.
8. Finish: Remove from oven. Drizzle with juice from the remaining Meyer lemon. Garnish with extra chopped cilantro and green onion. Season with salt and pepper.

Image borrowed and recipe adapted from thealmondeater.com