Coconut Lime Chicken with Rice
A delicious and easy-to-prepare dish combining the tropical flavors of coconut and lime, perfect for a weeknight meal or family dinner.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Marinade
- 2 tablespoons lime juice Brightens the dish with refreshing acidity.
- 1 tablespoon lime zest Elevates the flavor profile with vibrant zestiness.
- 3 cloves garlic, minced Adds depth with its aromatic flavor.
- 4 pieces chicken breasts or thighs The perfect protein that absorbs the marinade well.
- 1 teaspoon salt Enhances all flavors in the dish.
- 1/2 teaspoon black pepper Adds a gentle peppery warmth to the flavor.
- 2 tablespoons olive oil Helps to keep the chicken moist and aids in cooking.
- 1 can coconut milk (13.5 oz) Creamy richness enhances the dish's tropical vibes.
For the Rice
- 1 cup jasmine rice Offers a fragrant and fluffy base.
- 2 cups chicken broth or water Provides a flavorful cooking medium for the rice.
For Serving
- Fresh cilantro, chopped to taste Fresh cilantro, chopped Optional, for garnish and bright finish.
- Lime wedges to taste Lime wedges Optional, for serving.
Instructions
Marinating the Chicken
- Whisk together coconut milk, lime juice, lime zest, minced garlic, olive oil, salt, and black pepper in a large mixing bowl.
- Pour the marinade over the chicken, ensuring each piece is well-coated.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
Cooking the Rice
- In a pot, bring the chicken broth or water to a boil over medium-high heat.
- Stir in the jasmine rice, cover the pot with a lid, and reduce the heat to low.
- Let the rice simmer for about 15 minutes until cooked through, then let it sit covered for an additional 5 minutes.
Searing the Chicken
- Heat a skillet over medium heat.
- Remove the chicken from the marinade (reserve the marinade) and place it in the skillet.
- Sear the chicken for about 6 to 7 minutes per side until fully cooked and browned.
Making the Sauce
- Pour the reserved marinade into the skillet, scraping the bottom to deglaze the pan.
- Allow the sauce to simmer for about 3 to 4 minutes until it thickens slightly.
Serving
- Plate the fluffy jasmine rice on each dish.
- Top with the seared chicken and spoon over the thickened sauce.
- If desired, sprinkle with fresh cilantro and serve with lime wedges.
Notes
For extra flavor, add red pepper flakes to the marinade; let chicken marinate overnight for best results. Consider grilling the chicken for a smoky flavor. Serve with mango salsa or a crisp green salad.