This one-pan Caribbean Chicken recipe has it all – salty, sweet, and a bit of heat! Cajun-spiced chicken breasts are simmered in a coconut-ginger-lime sauce, then topped with sweet pineapple salsa. Serve with rice and seasoned black beans for an out-of-this-world weeknight meal.

The best part of this recipe: any leftover coconut pan sauce can be used as a base for a coconut curry noodle dish tomorrow! See notes for a bonus recipe for Coconut Curry Udon Noodles.

Adaptable to be Gluten-free

Serves: 4 

Ingredients

  • Two boneless skinless chicken breasts, sliced lengthwise to make 4 chicken cutlets*
  • 2-3 Tbsp Cajun seasoning (you can also create your own with 1 Tbsp paprika; 2 tsp each of salt, pepper, and garlic powder; and 1 tsp each of onion powder, oregano, cayenne, and thyme)
  • 1 cup of pineapple, diced
  • ½ cup of mango, diced
  • ½ cup of cherry or grape tomatoes, diced 
  • 1 jalapeno pepper or serrano pepper, finely diced, divided
  • 2 Tbsp chives or green onion, finely chopped
  • 2 Tbsp olive oil, divided
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1 cup of chicken stock
  • ¼ cup of lime juice, divided
  • 2 tsp soy sauce (or tamari if gluten-free)
  • 1 15-oz can of unsweetened coconut milk (or coconut cream if you wish the sauce to be extra creamy)
Simmering Caribbean Chicken

Directions:

    1. Slice each chicken breast in half lengthwise if you have not already done so, then season both sides of the cutlets with the Cajun seasoning.  Set aside.
    2. On a separate cutting board, dice pineapple, mango, tomatoes, and jalapeno pepper.  Combine all ingredients in a small bowl, reserving half of the jalapeno pepper.  Squeeze 1 Tbsp of lime juice over the bowl and mix.  Set aside.
    3. Heat 1 Tbsp olive oil in a large skillet with high sides over medium heat.  Place the seasoned chicken in the pan and sear for 3-5 minutes per side, until both sides are golden brown.  Transfer the chicken to a clean plate and allow to rest.
    4. Returning to the skillet, add 1 Tbsp olive oil; once heated, add the onions and saute about 5 minutes until beginning to brown.  Add the garlic, grated ginger, and remaining jalapeno pepper from step 2, and cook for an additional 2 minutes.
    5. Add the chicken stock to the pan, scraping up any browned bits (that’s where all the flavor is!).  Once the stock begins to boil, add the soy sauce and remaining lime juice, and allow the sauce to simmer until thickened, about 10 minutes.  Pour the coconut milk (or coconut cream) into the pan, stirring until fully incorporated.  
    6. Nestle the chicken into the sauce, and allow the chicken to cook for an additional couple of minutes or until the chicken is fully cooked.
    7. Top with the pineapple salsa, and serve with rice, seasoned black beans, and a lime wedge.  Enjoy!

Notes:

  1. Slicing the chicken breasts in half lengthwise shortens the overall cooking time of this dish.  You can opt to pound them to a 3/4” thickness instead.  If you are leaving the chicken whole, you will need to increase your cooking time.
  2. The sauce for this recipe should be thin like a pan sauce, not thick or heavy like a gravy.  If you want to make it thicker, whisk together a slurry of 1 Tbsp cornstarch with 1 Tbsp cold water, then gradually add this to the sauce.
Get more mileage from your meal!  “Rework” those leftovers to make:
  • 15-minute Coconut Curry Udon Noodles:  Use any leftover coconut sauce as the base for this flavorful udon noodle dish.  Thinly slice an onion and red pepper, and saute in 1 Tbsp olive oil in a large wok.  Once softened, add 1 Tbsp garam masala, 1 Tbsp curry powder, 2 tsp cumin, 1 tsp coriander powder, 1 tsp paprika, and ½ tsp turmeric, stirring constantly and allowing the spices to perfume for a minute.  Add in the coconut sauce and stir thoroughly, then add additional leftover vegetables (I recommend carrots, green beans, and corn) or shredded leftover chicken.  Continue to cook until heated through.  Prepare udon noodles (found in the international aisle of your grocery store) according to package directions, then add to the wok and toss to combine.  To serve, nestle the noodles/veggies into a bowl, then ladle a generous amount of sauce on top.  Garnish with crushed peanuts and a slice of lime.
Coconut Curry Udon Noodles
Kristina Shane

This recipe is from of Home Chef and OPL Community member Kristina Shane.

 

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