Instructions

• Heat 1 Tbsp avocado oil in a large skillet over medium-high heat until shimmering.
• Add ½ small red onion (chopped) and sauté, stirring occasionally, until the onion begins to soften and sweat, about 2–3 minutes.
• Pat 1 ½ lb chicken breasts or tenders dry with paper towels. Sprinkle both sides with 1 tsp sea salt (to taste). Add the chicken to the hot skillet and brown, about 2–3 minutes per side.
• Add the 115-oz can full fat coconut milk, 4 cloves garlic (minced), 2 tsp dried parsley, 2 tsp lemon zest, and 2 Tbsp lemon juice (to taste) to the skillet. Stir to combine and scrape up any browned bits from the pan.
• Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Continue cooking, uncovered, for about 10–15 minutes, stirring occasionally, until the sauce has reduced by about 1/3 to 1/2 and the chicken is cooked through (no pink in the center or an internal temperature of 165°F / 74°C).
• Taste and adjust salt or lemon juice if desired.
• Sprinkle 3 stalks green onion (chopped) over the chicken and sauce, then serve immediately with your choice of sides.