Coconut Lime Chicken with Rice
A bright and flavorful dish that combines creamy coconut milk and zesty lime, with tender chicken paired with fluffy jasmine rice for a comforting one-pot meal.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Marinade
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 3 cloves of garlic, minced
- 4 pieces chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 can (13.5 oz) coconut milk
For the Rice
- 1 cup jasmine rice
- 2 cups chicken broth or water
For Garnish (Optional)
- Fresh cilantro, chopped
- Lime wedges
Instructions
Marinate the Chicken
- Whisk together the coconut milk, lime juice, lime zest, minced garlic, olive oil, salt, and black pepper in a large bowl.
- Add the chicken breasts or thighs to the bowl and ensure they are well-coated.
- Cover the bowl and let it chill in the refrigerator for about 30 minutes.
Cook the Rice
- In a medium pot, bring the chicken broth or water to a boil.
- Stir in the jasmine rice, then cover the pot and lower the heat to let it simmer for 15 minutes.
- Remove the pot from the heat and let it rest, covered, for 5 minutes.
Sear the Chicken
- Heat a skillet over medium heat.
- Remove the chicken from the marinade, saving the marinade for later.
- Cook each piece of chicken in the skillet for 6 to 7 minutes per side until fully cooked through.
Make the Sauce
- Pour the leftover marinade into the pan and let it simmer for about 3 to 4 minutes, stirring occasionally.
Serve
- Plate a scoop of jasmine rice, top with seared chicken, and drizzle with coconut sauce.
- Garnish with fresh cilantro and lime wedges if desired, and serve hot.
Notes
Consider adding sliced green chilies to the marinade for extra heat. You can substitute brown rice for jasmine rice for added health benefits, or even use shrimp or tofu for different protein options.