This chicken is simple to prepare and makes a great little addition to salads, zoodles or a simple broccoli bowl.
gluten-free, paleo, keto
Coconut Curry Chicken
2 large chicken breasts
1 cup coconut milk
1/2 cup sugar free apricot preserves
1/3 cup green curry paste
Juice of 1 lime
2 Tbsp. fish sauce
Zest of 1 lime
Add all ingredients but lime zest, peanuts and zoodles to a Ziplock and marinade 3 hours to 1 day.
Bake the chicken at 400 degrees F for 25 – 30 minutes, or until cooked through.
Serve with the zest of 1 lime and a hand full of chopped cilantro + peanuts over zoodles.
Makes enough chicken for 4 if your breasts are large