This Coconut Lime Chicken is creamy, zesty, and bursting with Thai-inspired flavor—yet light enough to keep you on track with your Weight Watchers goals. Made in just one pot, it combines tender chicken, fragrant coconut milk, and bright lime juice for a fresh, satisfying dinner that feels a little exotic without being complicated.
It’s lower in carbs, simple to make, and perfect for busy weeknights—plus, it’s just 3 Points per serving. Love this recipe? Be sure to check out our full collection of easy, healthy Weight Watchers dinners—delicious and low in points.
Recipe Overview
- Number of Servings: 4
- Time to Cook: 30 minutes
- 3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Coconut Lime Chicken
- 2 boneless, skinless chicken breasts (about 500 g), cut into medium pieces
- ½ teaspoon salt (3 g)
- ¼ teaspoon ground black pepper (1 g)
- ½ teaspoon ground ginger (1 g)
- 2 tablespoons cornstarch (16 g)
- 1 teaspoon oil (5 ml), or oil spray
- ½ cup diced white onion (75 g)
- ¾ cup chicken broth (180 ml)
- ½ cup light coconut milk (120 ml)
- Juice of 1 lime (about 2 tablespoons or 30 ml)
- 1–2 Thai chilis, sliced (optional, adjust to taste)
- 1 small bunch bok choy (about 150 g), chopped
- 1 tablespoon oyster sauce (15 ml)
- 2–3 kaffir lime leaves, optional
Instructions for making Coconut Lime Chicken
- Season the chicken pieces with salt, pepper, and ground ginger, then lightly coat them with the cornstarch. Heat a large nonstick pan or pot over medium heat and add the oil. Once hot, sear the chicken pieces on all sides for about 5–7 minutes until golden and lightly crisp. Remove the chicken from the pan and set aside on a plate.
- In the same pot, add the diced onion and sauté for 3–4 minutes until soft and fragrant. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth come to a simmer.
- Return the seared chicken to the pot and let it simmer in the broth for about 8–10 minutes until fully cooked through. Add the oyster sauce, Thai chilies, and bok choy. Stir gently, then pour in the coconut milk and lime juice, and add the kaffir lime leaves if using. Stir everything gently to combine.
- Turn off the heat as soon as the coconut milk is incorporated. Do not continue cooking for long after adding it, to prevent it from separating. Let the flavors meld for 2–3 minutes off the heat, then serve hot, optionally garnished with more lime zest or fresh herbs.
- This dish pairs beautifully with steamed vegetables or a small portion of jasmine rice or cauliflower rice if you’re counting points.
Tips and Tricks for Coconut Lime Chicken
Many of the suggestions in this recipe have to do with how to make it taste more Thai:
- If you have fish sauce or oyster sauce, add a generous tablespoon because it improves the flavor tremendously, and don’t worry that it won’t taste fishy. Likewise, if you can get access to kaffir lime leaves or lemongrass —both can be found in Asian supermarkets— it’s phenomenal. And finally, although it might be asking a lot, if you go to an Asian specialty store, get some galangal. It’s ginger’s cousin, but it gives that Asian touch and an explosion of flavor to any dish. Note: Every time I’ve gotten it, it’s been frozen.
- Coconut milk, if cooked for too long, tends to curdle and separate into two phases, which causes the sauce to lose its creaminess. Add it and turn off the heat immediately.
- If you can, get low-fat coconut milk to make this dish lighter.
- I added bok choy because I love it with this dish. If you can, add shiitake mushrooms or even baby spinach.
Related Recipes
Coconut Lime Chicken
A fresh and zesty Thai-inspired chicken dinner.
Ingredients
- 2 boneless, skinless chicken breasts (about 500 g), cut into medium pieces
- ½ teaspoon salt, 3 g
- ¼ teaspoon ground black pepper, 1 g
- ½ teaspoon ground ginger, 1 g
- 2 tablespoons cornstarch, 16 g
- 1 teaspoon oil, 5 ml, or oil spray
- ½ cup diced white onion, 75 g
- ¾ cup chicken broth, 180 ml
- ½ cup light coconut milk, 120 ml
- Juice of 1 lime, about 2 tablespoons or 30 ml
- 1 –2 Thai chilis, sliced (optional, adjust to taste)
- 1 small bunch bok choy, about 150 g, chopped
- 1 tablespoon oyster sauce, 15 ml
- 2 –3 kaffir lime leaves, optional
Instructions
- Season the chicken pieces with salt, pepper, and ground ginger, then lightly coat them with the cornstarch. Heat a large nonstick pan or pot over medium heat and add the oil. Once hot, sear the chicken pieces on all sides for about 5–7 minutes until golden and lightly crisp. Remove the chicken from the pan and set aside on a plate.
- In the same pot, add the diced onion and sauté for 3–4 minutes until soft and fragrant. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth come to a simmer.
- Return the seared chicken to the pot and let it simmer in the broth for about 8–10 minutes until fully cooked through. Add the oyster sauce, Thai chilies, and bok choy. Stir gently, then pour in the coconut milk and lime juice, and add the kaffir lime leaves if using. Stir everything gently to combine.
- Turn off the heat as soon as the coconut milk is incorporated. Do not continue cooking for long after adding it, to prevent it from separating. Let the flavors meld for 2–3 minutes off the heat, then serve hot, optionally garnished with more lime zest or fresh herbs.
- This dish pairs beautifully with steamed vegetables or a small portion of jasmine rice or cauliflower rice if you’re counting points.
Notes
3 WW Points per serving.
Nutrition
Serving: 265gCalories: 243kcalCarbohydrates: 7.8gProtein: 29gFat: 9.8gSaturated Fat: 5.4gCholesterol: 91mgSodium: 653mgPotassium: 539mgFiber: 0.7gSugar: 1.7gCalcium: 49mgIron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!
