Creamy Cilantro Lime Chicken with Coconut milk

Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 cloves garlic Washed, peeled and grated
1 teaspoon ground ginger
1 cup fresh cilantro
2 Tablespoons fresh lime juice
½ teaspoon fresh lime zest
¼ cup light soy sauce
2 tablespoons sugar
1/4 teaspoon ground ginger
4 oz. canned chili pepper
2 lbs. Boneless skin less chicken thighsCut into pieces
¼ cup canola oil 
2 cups plain nonfat yogurt
1 (14 oz.) can coconut milk 
For gluten free (GF): Use GF soy sauce. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point Quality Assurance
1In a blender or food processor, combine garlic, chili peppers, ginger, cilantro, lime juice, lime zest, soy sauce, sugar, yogurt and coconut milk.  Process until smooth. 
2In a large skillet over medium high heat, heat oil.  Cook until no longer pink and slightly browned. Pour sauce over chicken and heat through. Serve over rice or pasta.Cook until internal temperature reaches 165 degrees F.
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Jacqueline Larson M.S., R.D.N. and Associates