Creamy Coconut Chicken with Zesty Fruit Salsa

Why this?
This dish brings together the rich creaminess of coconut milk with the bright, fresh flavors of tropical fruit salsa, creating a perfectly balanced keto dinner that feels indulgent yet light. The use of coconut flour and corn starch thickens the sauce naturally without adding carbs, making it keto-friendly and deliciously satisfying.

Ingredients:

2 boneless, skinless chicken breasts (about 6 oz each)

1 cup coconut milk

1 tablespoon coconut flour

1 teaspoon corn starch

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 cup diced mixed fruit (such as mango, pineapple, and kiwi)

1 tablespoon fresh lime juice

1 tablespoon chopped fresh cilantro

1 small jalapeño, seeded and finely chopped (optional, for mild heat)

Preparation Steps:

In a small bowl, whisk together coconut milk, coconut flour, corn starch, salt, black pepper, and garlic powder until smooth.
Heat olive oil in a skillet over medium heat.
Add chicken breasts to the skillet and cook for 5-6 minutes on each side until golden and cooked through. Remove chicken and set aside.
Pour the coconut milk mixture into the skillet and cook, stirring constantly, until the sauce thickens, about 3-4 minutes.
Return the chicken to the skillet and coat with the creamy coconut sauce. Simmer for 2 more minutes.
In a separate bowl, combine diced fruit, lime juice, cilantro, and jalapeño (if using). Mix gently to create the fruit salsa.
Serve the creamy coconut chicken topped with the fresh fruit salsa.

Cooking Time: 30 minutes

Diet Types: keto, gluten-free, low-carb, dairy-free

Serving Size: 1 chicken breast with sauce and salsa

Servings: 2

Nutritional Facts Per Serving:

Calories: 350

Total Fats: 25g

Sodium: 300mg

Dietary Fiber: 3g

Total Sugars: 6g

Proteins: 28g

Calcium: 40mg