Southwest Chicken with Coconut Lime Sauce

Craving something creamy, bold, and comforting - but without any dairy? This Southwest Chicken with Coconut Lime Sauce is full of flavor and so easy to make! Juicy chicken simmers in a coconut milk sauce infused with lime, chili powder, and spices for a bright, creamy Southwest-style meal that fits keto, paleo, and Whole30 lifestyles.

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• Why You'll Love It
• How to cook Southwest Chicken with Coconut Lime Sauce (Step by Step)
• Storage & Reheat
• Southwest Chicken with Coconut Lime Sauce
• More Delicious Chicken Recipes
• Pin for later!

It's the kind of meal that feels cozy enough for dinner, but fresh enough to enjoy year-round. I love serving it over cauliflower rice, but it's just as tasty over a salad or even spooned on top of scrambled eggs the next morning!

Why You'll Love It

• Creamy without any dairy
• Easy one-pan dinner
• Bursting with citrus and Southwest spice
• Works for keto, paleo, and Whole30
• Great for meal prep or leftovers

How to cook Southwest Chicken with Coconut Lime Sauce (Step by Step)

First, gather your ingredients:

• 2 lbs chicken thighs or breasts
• 1 tablespoon avocado or coconut oil
• Juice from 2 limes
• ½ cup chicken broth (use Whole30-compliant broth if needed)
• 1 tablespoon chili powder
• 1 teaspoon coriander
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 2 teaspoon paprika
• 1 teaspoon salt
• 1 can full-fat coconut milk
• ½ bunch cilantro, chopped
• 2 bell peppers, sliced thin

Preheat your oven to 350 degrees.

Season your chicken with salt and pepper. Let the tablespoon of oil heat up in a large, oven safe pan. Sear the chicken for 8 minutes on each side then put into the oven for 15 minutes.

Once the chicken is fully cooked, you're going to add all of the spices, lime juice, chicken broth, and coconut milk. Put the chicken back onto the stove on low and let it simmer with a lid on for 10-15 minutes. You want to break the chicken down further, so it shreds and let the sauce thicken. If your stove cooks a bit hot and you notice your sauce is cooking down too fast, you can add some more chicken broth.

While the chicken is simmering, sauté your bell peppers in a separate pan. If you're planning on eating this over cauliflower rice, go ahead and cook that as well.

Once your sauce has reduced down some, take two forks and shred the chicken.

Stir in the cooked bell peppers and chopped cilantro.

Serve over cauliflower rice and enjoy!

Storage & Reheat

Freezer: You can freeze for up to 2 months; thaw in the fridge overnight before reheating.

Fridge: Store leftovers in an airtight container up to 3 days.

Reheat: Warm gently on the stovetop or microwave until heated through. Add a splash of broth if the sauce thickens too much.

More Delicious Chicken Recipes

If you loved this Southwest Chicken with Coconut Lime Sauce, try these next:

• Thai Cilantro Chicken (Keto, Gluten Free, Paleo) - Fresh herbs, bold Thai flavors, and tender chicken thighs make this a fast weeknight favorite.
• Almond Flour Fried Chicken - Crispy, golden, and totally gluten-free! A paleo and keto twist on classic fried chicken.
• Keto Rosemary Marsala Chicken - Creamy, aromatic, and so satisfying - this one feels restaurant-quality but easy enough for home!
• Greek Grilled Chicken Salad (Keto-Friendly) - Bright, zesty, and perfect for summer! Packed with Mediterranean flavors and healthy fats.

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