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Coconut Chicken Cutlets With Spring Pea Salad

coconut chicken cutlets
Jenny Huang
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Cal/Serv: 259
Yields: 4
Total Time: 0 hours 30 mins
1 tbsp.

toasted sesame oil, plus more for drizzling

1 tbsp.

grated fresh ginger

1 tsp.

grated lime zest plus 3 Tbsp juice, divided

Kosher salt and pepper

8 oz.

snap peas, sliced

4 oz.

snow peas, thinly sliced


scallions, thinly sliced


8-oz boneless, skinless chicken breasts

1 tbsp.

olive oil

3 tbsp.

coconut milk

1/2 c.

cilantro leaves

  1. In a large bowl, whisk together sesame oil, ginger,11/2 Tbsp lime juice, and1/2 tsp salt. Add snap peas, snow peas, and scallions, and toss to combine.
  2. Cut each chicken breast horizontally in half to make 4 thin cutlets, then pound to an even thickness.
  3. Heat olive oil in a large skillet on medium-high. Season chicken with ½ tsp each salt and pepper and cook until golden brown,2 minutes per side.
  4. Reduce heat to low and add coconut milk. Simmer until chicken is just cooked through and sauce has thickened, 1 to 2 minutes. Transfer chicken to plates.
  5. Add remaining 1½ Tbsp lime juice to the skillet, scraping up any browned bits. Spoon sauce over chicken and sprinkle with lime zest. Fold cilantro into pea mixture and serve on top of chicken. Drizzle with sesame oil, if desired.  

Per serving: 259 cal, 12.5 g fat (3.5 g sat), 28 g protein, 539 mg sodium, 9 g carb, 3.5 g sugars (0 g added sugars), 3 g fiber

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