top of page
Ingredients

  • 6 chicken cutlets (about 1 1/2 lb. total)

  • 1 tsp. sweet paprika

  • 1 1/2 tsp. kosher salt, divided, plus more

  • 1/4 tsp. freshly ground black pepper

  • 2 Tbsp. coconut oil or vegetable oil

  • 1 small yellow onion, finely chopped

  • 1 small jalapeño, stemmed, seeded, finely chopped

  • 3 cloves garlic, finely chopped

  • 4 tsp. finely chopped peeled ginger (from 1 [2"] piece))

  • 2 large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 c.)

  • 1 Tbsp. tomato paste

  • 1 (15-oz.) can unsweetened coconut milk

  • 1 Tbsp. light brown sugar

  • 1/4 cup fresh cilantro leaves, coarsely chopped

  • 1 Tbsp. fresh lime juice

Instructions

​

  1. Season chicken all over with paprika, 1 teaspoon salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Working in batches, cook chicken, turning halfway through, until golden brown on both sides and just about cooked through, 1 to 2 minutes per side. Transfer to a plate.

  2. In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.

  3. Add milk, brown sugar, and 1/2 teaspoon salt and bring to a boil, stirring until sugar is dissolved. Nestle chicken into skillet and return to a boil. Boil until chicken is cooked through, about 1 minute more. Taste and season sauce with more salt as needed.

  4. Remove from heat. Stir in cilantro and lime juice.

Nutrition

Nutritional information (5 servings per recipe)

230 calories | 28g protein | 11g fat | 6g carbs | 5g sugar | 6g saturated fat

Price

​

  • 6 chicken cutlets - $10.49

  • Sweet paprika - $3.99

  • Yellow onion - $4.69

  • Jalapeño - $0.87

  • Garlic - $0.81

  • Ginger - $1.17

  • Beefsteak tomatoes - $4.68

  • Tomato paste - $1.99

  • Unsweetened coconut milk - $3.99

  • Light brown sugar - $4.69

  • Cilantro leaves, coarsely chopped - $1.99

  • Lime juice - $0.59

Rating

Price Rating
Total Cost: $38.97
Criteria: Just under the $40 cap, so fairly affordable for the number of servings.
Explanation: This recipe costs about $7.79 per serving, which is a bit on the higher end, but still manageable given the ingredients. While not super budget-friendly, it’s not overly expensive either.
Rating: 3.5

Ease of Cooking Rating
Directions Summary: A few steps but still fairly easy to follow.
Explanation: While the recipe has multiple steps, they are easy to follow and the process is relatively simple. The most difficult part could be managing the timing for cooking the chicken and the sauce, but it’s still accessible for most cooks.
Rating: 4.0

Meal Prep Usefulness Rating
Calories per Serving: 230
Cost per Serving: ~$7.79
Explanation: The calories are a bit low for the price, and it may not be the most filling dish if you need high-energy meals for meal prepping. The flavor is solid, but for the cost per serving, it doesn’t quite match the nutritional density.
Rating: 3.2

Macronutrient Rating
Per Serving: 28g protein | 6g carbs | 11g fat | 5g sugar | 6g saturated fat
Explanation: Great protein content but the fat is on the higher side, particularly saturated fat from the coconut milk. The carbs are low, making it a solid option for a low-carb diet. Overall, it’s balanced but could use less saturated fat.
Rating: 4.0

bottom of page