Polynesian Keto Coconut Lime Chicken with Fresh Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup full
• fat coconut milk
• 1 tablespoon lime zest
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 3 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeds removed and minced (optional)
• Salt and pepper to taste

Instructions

1. In a shallow dish, combine the shredded coconut, almond flour, salt, black pepper, garlic powder, and onion powder. Mix well.
2. In another shallow dish, combine the coconut milk, lime zest, and lime juice.
3. Pat dry the chicken breasts and season with salt and pepper to taste.
4. Dip each chicken breast in the coconut milk mixture, then coat with the coconut mixture, pressing gently to adhere.
5. In a large skillet, heat the olive oil over medium high heat. Add the coated chicken breasts and cook for 6 7 minutes per side or until cooked through and golden brown. Remove from pan and let rest for 5 minutes.
6. In a separate bowl, combine the avocado, red onion, cherry tomatoes, cilantro, and jalapeño (if using). Season with salt and pepper to taste.
7. Slice the rested chicken breasts and serve alongside the Fresh Avocado Salsa.

Chef’s Insight

The combination of coconut, lime, and avocado creates a tropical experience that transports you to a Polynesian paradise.

Notes

Use freshly squeezed lime juice for the best flavor.