Description
Coconut lime chicken and rice brings tropical flavors dancing across your plate with zesty Caribbean flair. Juicy chicken nestled in creamy coconut rice promises a delightful escape you’ll savor with each delicious bite.
Ingredients
Scale
Main Protein and Base:
- 4 chicken breasts
- 2 cups rice
Aromatics and Seasonings:
- 1 lime
- 2 cloves garlic
- 1 tbsp ginger
- 2 tsp salt
- 1 tsp black pepper
Liquids and Enhancers:
- 1 can (400 ml / 14 oz) coconut milk
- 2 tbsp olive oil
- 1/4 cup fresh cilantro
- 1/2 cup chicken broth
Instructions
- Mince garlic and grate fresh ginger to prepare aromatics for infusing deep flavor into the chicken and rice.
- Season chicken breasts thoroughly with salt, black pepper, ensuring even coverage on all sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering and hot.
- Sear chicken breasts for 3-4 minutes per side until golden brown, developing a rich caramelized exterior.
- Remove chicken from skillet and set aside, keeping warm.
- In the same skillet, add minced garlic and ginger, sautéing for 30 seconds until fragrant and releasing their essential oils.
- Pour coconut milk and chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.
- Add rice to the liquid mixture, stirring to distribute evenly and prevent sticking.
- Place seared chicken breasts on top of the rice, nestling them gently into the liquid.
- Cover skillet and reduce heat to low, simmering for 18-20 minutes until rice is tender and chicken is fully cooked.
- Zest and juice the lime directly over the dish for bright, citrusy notes.
- Remove from heat and let rest for 5 minutes to allow flavors to meld together.
- Garnish with freshly chopped cilantro just before serving for a burst of fresh herb flavor.
- Slice chicken and serve over the coconut-infused rice, drizzling any remaining pan juices on top.
Notes
- Enhance aromatics by toasting garlic and ginger briefly before adding liquid to intensify their flavor profile.
- Prevent chicken from drying out by using a meat thermometer to ensure internal temperature reaches 165°F without overcooking.
- Create dairy-free version by substituting coconut milk with almond or cashew milk for those with dietary restrictions.
- Elevate dish’s nutrition by adding diced vegetables like bell peppers or spinach during rice cooking for extra color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 564
- Sugar: 3 g
- Sodium: 543 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 96 mg