Caper-Infused Coconut Chicken with Lime Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, creamy chicken dish with a tangy kick from capers and lime, simmered in a coconut milk base for an elegant yet easy-to-make dinner. This Mediterranean-inspired chicken recipe (dairy-free, whole30), ready in about 28 minutes, pairs boneless skinless chicken breasts, avocado oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 4 Mediterranean cuisine 430 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Season 4 boneless skinless chicken breasts (1.5 lbs total) with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute). Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp lime zest to the skillet, sautéing for 30 seconds until fragrant. Stir in 2 tbsp drained capers for 10 seconds.
  4. Step 4: Pour in 3/4 cup full-fat coconut milk, bringing to a gentle simmer over medium heat. Cook for 3-4 minutes until sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Return chicken to the skillet, ensuring it's fully coated in sauce. Simmer for 2 minutes until heated through. Stir in 2 tbsp chopped fresh dill, then serve immediately.

Related recipes