Jenn Eats Goood

Heat two tablespoons of avocado oil in a large skillet over medium-high heat. Remove the chicken breast from its packaging and pat all sides with a paper towel until dry.

In a small bowl, whisk together the salt, pepper, paprika and garlic powder. Cover the chicken with the spice mix, completely covering each piece with spices.

Place the chicken in the heated skillet and cook for ~5 minutes before flipping all pieces to cook on the other side. Depending on the thickness, you may need to cook the chicken for longer than ~5 minutes after flipping. Use a meat thermometer for best results.

Once the chicken is fully cooked (an internal temperature of 165 degrees), remove it from the pan and set aside. In the same pan, pour in the can of coconut milk and bring it to a simmer.

Once simmering, reduce the heat to medium-low and add the lime juice and zest, chopped cilantro and green onions. Place the chicken back into the pan with the coconut sauce.

Let the chicken cook in the sauce for a few minutes before serving with extra cilantro and lime on top if desired. Store in the refrigerator for up to four days.