Coconut Lime Chicken
1 package of skinless, boneless chicken breasts
4 Tbsp Persian Lime Olive Oil
juice and zest of 1 lime
3 Tbsp sesame oil
2 cup canned coconut milk
2 tsp cumin
salt to taste
4 tsp curry powder
1/2 cup chopped fresh cilantro
Serrano honey vinegar
Cut the chicken breast completely in half.
Place in a gallon size zip lock bag and pound chicken to the same thickness.
In a bowl combine the olive oils, lime, coconut milk and seasonings.
1/2 of the mixture is for the marinade and the other half save as the sauce.
Pour half of the mixture over the chicken and marinade in the bag for up to 3 hours.
Grill the chicken breast and serve with rice and roasted vegetables.
Drizzle your sauce over the dish and finish with a touch of Serrano Honey Vinegar on top!