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Coconut Lime Chicken with Rice

Coconut Lime Chicken with Rice

Patricia
Creamy, zesty, and full of flavor, this Coconut Lime Chicken with Rice is a quick and satisfying meal. With minimal effort, it brings tropical flair to your dinner table and is perfect for weeknights, meal prep, or entertaining.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 460 kcal

Ingredients
  

  • 4 chicken breasts or thighs boneless, skinless
  • 1 can 13.5 oz full-fat coconut milk
  • 2 tablespoon lime juice freshly squeezed
  • 1 tablespoon lime zest
  • 2 tablespoon 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
 

  • Bring broth to a boil, stir in rice, simmer covered for 15 minutes, and keep warm.
  • Heat oil in skillet. Season chicken with salt and pepper. Sear 3–4 minutes per side until golden. Set aside.
  • Sauté garlic in the same skillet, then add coconut milk, lime juice, and zest. Simmer.
  • Return chicken to skillet, cover, and simmer 15–20 minutes until cooked through (165°F).
  • Serve chicken over rice with sauce, garnished with cilantro and lime wedges.

Notes

  • Add red pepper flakes or jalapeños for spice.
  • Substitute tofu or chickpeas for a vegetarian version.
  • Use full-fat coconut milk for best richness.
  • Pairs well with green beans or a simple salad.
  • Can be made ahead and stored for up to 4 days.