Coconut Lime Ginger Chicken with Mixed Baby Greens

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings


  • Parchment paper
  • 3 tablespoons lime juice
  • 2 tablespoons chopped ginger
  • 1 cup diced onion
  • 1 16-oz. can full fat unsweetened coconut milk
  • 1 cup chopped fresh cilantro
  • Sea salt and freshly ground black pepper to taste
  • 4 pounds chicken breasts, thighs and legs
  • 2 tablespoons minced garlic
  • 1 large lime thinly sliced
  • Aluminum foil
  • 4 cups mixed baby greens
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar


  • Preheat oven to 350 degrees.
  • Line a large baking dish with parchment paper and set aside.
  • In a blender or food processor, add the first 6 ingredients (lime juice through salt and pepper) and blend until a smooth mixture forms. Set aside.
  • In a large baking dish, place chicken pieces and pour half of the coconut mixture on top evenly.
  • Sprinkle with garlic and place lime slices on top throughout.
  • Set remaining coconut mixture in the refrigerator. Cover chicken with foil and bake for 50 minutes, or until cooked throughout.
  • Serve warm with additional coconut sauce alongside the mixed baby greens drizzled with oil, vinegar, salt and pepper.


SERVING SUGGESTION: Steamed asparagus.
NUTRITION: 480 Calories; 31g Fat (57.0% calories from fat); 40g Protein; 11g Carbohydrate; 3g Dietary Fiber; 116mg Cholesterol; 134mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
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