Asian Chicken and Cilantro Lime Skillet

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4 servings


  • 1/4 cup coconut aminos or use soy sauce
  • 3 tablespoons chopped cilantro
  • 1 tablespoon grated lime zest
  • 2 cloves garlic minced
  • Sea salt and freshly ground black pepper to taste
  • 4 large boneless skinless chicken breast halves
  • 2 tablespoons ghee
  • 1 small red onion chopped
  • 1 small head cabbage shredded
  • 1 stalk celery chopped
  • 4 cups baby spinach


  • Preheat oven to 375 degrees.
  • In a medium bowl, mix the first 5 ingredients, (coconut aminos through salt and pepper).
  • In a large baking dish place chicken. Pour sauce over the chicken and coat chicken evenly.
  • Cover baking dish with aluminum foil and bake for 15 minutes on each side, until chicken is no longer pink in the center. Uncover chicken and allow to cool.
  • Using two forks, shred chicken in the baking dish (incorporate sauce).
  • In a large skillet, heat the ghee over medium-high heat and then stir in and mix the remaining 4 ingredients (red onion through spinach) with the shredded chicken and cook until softened.
  • Serve hot.
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