Lime Chicken with Navy Beans

Cooking Instructions

Preheat oven to 400°F. Remove rinds of limes with serrated knife, making sure to remove all the white part. Slice limes into 1/8-inch thick rounds. Using a sharp knife, cut lengthwise along thicker side of each chicken breast to form a pocket. Season inside of each pocket with salt and pepper and fill with lime slices. Secure each piece with two toothpicks.

Heat olive oil in an ovenproof casserole dish on the stove over medium heat. Sear chicken on both sides until golden brown. Remove chicken and set aside. Add onions and garlic and sweat for two minutes. Next, add tomatoes, cilantro and basil. Mix together and cook for an additional two minutes. Stir in beans and coconut milk and bring to a low boil. Season with salt and pepper. Return chicken to casserole dish and place in oven for 20-25 minutes. Remove toothpicks and serve immediately.

Round out the Meal:

With green beans sautéed with garlic.

Kid Friendly:

Roast some of the lime chicken separately from the coconut sauce and serve with sauce on the side.