Description
Tropical paradise meets comfort in this coconut lime chicken and rice, blending zesty citrus with creamy coconut. Fragrant spices and tender chicken create a delightful meal that transports you to warm, sunny shores with each delicious bite.
Ingredients
Scale
Proteins:
- 4 boneless skinless chicken breasts
Liquids and Marinades:
- 1 cup full-fat coconut milk
- 1/2 cup full-fat coconut milk
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons olive oil
Spices, Herbs, and Seasonings:
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 2 limes
- Zest of 1 lime
- Fresh cilantro (chopped (for garnish))
- 2 tablespoons fresh cilantro (chopped)
Rice:
- 1 cup basmati rice
- 1 1/2 cups water
- 1/2 teaspoon salt
Instructions
- Prepare a zesty marinade by whisking together coconut milk, lime juice, lime zest, garlic, soy sauce, honey, cumin, coriander, salt, and pepper in a mixing bowl.
- Submerge chicken breasts completely in the marinade, ensuring thorough coating. Refrigerate for 30 minutes to 4 hours to develop rich flavors.
- Thoroughly rinse basmati rice under cold water until liquid runs clear and transparent.
- Combine rice, water, coconut milk, and salt in a saucepan. Bring to a rolling boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes until rice becomes tender and liquid absorbs completely.
- Remove rice from heat, let rest covered for 5 minutes. Gently fluff with a fork and incorporate lime zest, lime juice, and fresh cilantro.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Remove chicken from marinade and discard remaining liquid. Cook chicken breasts for 5-7 minutes per side, achieving golden brown exterior and reaching 165°F internal temperature.
- Adjust heat if chicken browns too quickly to prevent burning.
- Plate coconut lime rice and carefully place cooked chicken on top.
- Enhance presentation with extra lime zest, fresh cilantro sprigs, and lime wedges for squeezing.
Notes
- Enhance marinade absorption by gently scoring chicken breasts before marinating, allowing flavors to penetrate deeper into the meat.
- Select full-fat coconut milk for richer, more luxurious rice and deeper flavor complexity in the dish.
- Use a meat thermometer to precisely check chicken doneness, preventing overcooking and maintaining juicy texture.
- For gluten-free adaptation, replace soy sauce with tamari or coconut aminos to keep the recipe allergen-friendly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg