Chicken Breast au gratin

Coconut Lime Chicken

Servings: 4


4 Skinless Boneless Chicken Breast

¼ Teaspoon Sea Salt

¼ Teaspoon Black Pepper

2 Tablespoons Rapid Fire MCT Oil

½ Cup Yellow Onion, Chopped

1 Red Chili Pepper, Chopped

1 Cup Chicken Stock

½ Cup Coconut Milk

2 Tablespoons of Lime Juice

½ Teaspoon Red Chili Flakes

1 Tablespoon Cilantro, Chopped

1 Tablespoon Corn Starch (Optional to mix corn starch with one tablespoon water)

Pinch Turmeric Powder (Optional)

¼ Cup Walnuts (Optional)



Trim and rinse chicken, sprinkle with salt and pepper.  Add 1 tablespoon of Rapid Fire MCT Oil in large skillet over medium high heat.  Add chicken breast and cook each side 5 to 7 minutes or until browned on each side.  Remove chicken from skillet and set aside on plate, chicken doesn’t need to be fully cooked yet, it will return to pan later.  Wipe down skillet with paper towel to remove black bits. Add 1 tablespoon of Rapid Fire MCT Oil to pan along with chopped onions, sauté for a few minutes to soften.  Add chili pepper, sauté a couple of minutes. Add chicken stock, coconut milk, lime juice, chili flakes or cilantro. Bring mixture to a boil and then reduce heat to a simmer again for another 5 minutes.  Add starch and water if you’re using it. You may raise the heat slightly higher to bring to a boil to activate starch. Once the sauce thickens reduce it back down to simmer. Add chicken back to skillet, cover and let cook for 5 to 10 minutes or until the chicken is fully cooked.  Sprinkle a pinch of turmeric powder and ¼ cup of chopped walnuts on top, if desired.