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Coconut Lime Chicken with Rice

Coconut Lime Chicken with Rice

Patricia
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time: 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 4 chicken breasts or thighs
  • 1 can 13.5 oz coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup jasmine rice
  • 2 cups chicken broth or water
  • Fresh cilantro for garnish optional
  • Lime wedges for serving optional

Instructions
 

Step 1: Marinate the Chicken

  • In a large bowl, whisk together the coconut milk, lime juice, lime zest, olive oil, garlic, salt, and pepper. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more depth of flavor).
  • Tip: For quicker prep, marinate the chicken in the morning so it’s ready to cook by dinner.

Step 2: Cook the Jasmine Rice

  • Bring chicken broth or water to a boil in a medium saucepan. Stir in the rice, cover, and reduce the heat to low. Simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.
  • Tip: Let the rice sit covered for 5 minutes after cooking for the fluffiest texture.

Step 3: Sear the Chicken

  • Heat a large skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and place it in the skillet. Cook for about 6-7 minutes on each side until golden brown and fully cooked (internal temp of 165°F or 75°C).
  • Tip: Avoid overcrowding the pan to ensure a nice sear on the chicken.

Step 4: Make the Sauce

  • Once the chicken is cooked through, pour the reserved marinade into the skillet. Bring to a gentle simmer, scraping up any browned bits from the pan. Let it cook for 3-4 minutes until the sauce slightly thickens.
  • Tip: If you prefer a thicker sauce, let it simmer an extra minute or two.

Step 5: Serve and Garnish

  • Spoon a bed of jasmine rice onto each plate and top with a piece of chicken and a generous drizzle of sauce. Garnish with fresh cilantro and lime wedges if desired. Serve immediately.
  • Tip: For a full meal, serve alongside sautéed green beans or a cucumber salad.

Notes

  • Rice Variations: Try basmati rice or brown rice for a different flavor and texture.
  • Add Veggies: Bell peppers, snow peas, or baby spinach can be added to the skillet with the sauce for a veggie boost.
  • Spice It Up: Add a pinch of red pepper flakes or a chopped chili to the marinade for heat.
  • Coconut Milk Tip: Shake the can well before opening, and use full-fat coconut milk for the creamiest sauce.
  • Crispier Chicken: After searing, finish the chicken in a 400°F oven for 5-10 minutes to deepen the golden crust.