This Coconut Lime Chicken and Rice is a burst of tropical flavor that’s perfect for a delicious and easy weeknight dinner! Tender, juicy chicken breasts are marinated in a creamy coconut milk mixture infused with lime, garlic, and spices, then pan-seared to perfection. It’s served alongside fluffy coconut lime rice, creating a vibrant and satisfying meal. I love how this recipe transports you to a sunny beach with its bright, fresh flavors. It’s relatively quick to make and sure to become a family favorite.

Why You’ll Love This Coconut Lime Chicken

Tropical Flavor Explosion: The combination of coconut milk, lime juice, lime zest, and cilantro creates a bright, tangy, and slightly sweet flavor profile.
Tender and Juicy Chicken: Marinating the chicken in coconut milk and lime juice makes it incredibly tender and flavorful.
Fluffy Coconut Lime Rice: The rice is cooked with coconut milk and finished with lime and cilantro for a perfect pairing.
Easy to Make: This recipe uses simple ingredients and straightforward instructions.
Healthy & Satisfying: A balanced meal with lean protein, rice, and healthy fats from coconut.

Ingredients for Coconut Lime Chicken and Rice

Here’s what you’ll need to make this tropical-inspired dish. The full list with measurements is in the recipe card below.

Chicken

Boneless skinless chicken breasts (Meat)

Marinade

Coconut milk, full-fat (Dairy Alternative)
Lime juice (Acid)
Zest of Limes (Flavoring)
Garlic, minced (Aromatic)
Soy sauce (Condiment)
Honey (Sweetener)
Ground cumin (Spice)
Ground coriander (Spice)
Salt (Seasoning)
Black pepper (Spice)
Olive oil (Oil)

Rice

Basmati rice (Grain)
Water (Liquid)
Coconut milk, full-fat (Dairy Alternative)
Salt (Seasoning)
Zest of Lime (Flavoring)
Fresh lime juice (Acid)
Fresh cilantro, chopped (Herb)

Garnish (Optional)

Fresh Cilantro
Lime Wedges

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Coconut Lime Chicken and Rice as is, but here are a few ideas for variations:

Use Chicken Thighs: Substitute boneless, skinless chicken thighs for extra flavor and juiciness.
Add Vegetables: Sauté some sliced bell peppers, onions, or snap peas and serve them with the chicken and rice.
Make it Spicy: Add a pinch of red pepper flakes or some minced jalapeño to the marinade.
Different Rice: Use jasmine rice or brown rice instead of basmati (adjust cooking time for brown rice).
Add Pineapple: Grill or sauté some pineapple chunks and serve them alongside the chicken.

Marinating the chicken breasts in the coconut lime mixture for Coconut Lime Chicken and Rice.

How to Make Coconut Lime Chicken and Rice

Let me show you how easy it is to make this flavorful Coconut Lime Chicken and Rice:

Marinate the Chicken

In a bowl, I combine the coconut milk, lime juice, lime zest, minced garlic, soy sauce, honey, ground cumin, ground coriander, salt, and black pepper for the marinade.
I place the chicken breasts in a resealable plastic bag or a shallow dish.
I pour the marinade over the chicken, ensuring it is well coated.
I seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Cook the Rice

While the chicken marinates, I rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, I combine the rinsed rice, water, coconut milk, and salt.
I bring the mixture to a boil over medium-high heat.
Once boiling, I reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
I remove it from the heat and let it sit, covered, for 5 minutes.
Finally, I fluff the rice with a fork and stir in the lime zest, lime juice, and chopped cilantro.

Cook the Chicken

In a large skillet, I heat the olive oil over medium-high heat.
I remove the chicken from the marinade (discarding the marinade).
I cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). If the chicken is browning too quickly, I reduce the heat to medium.

Serve

I plate the coconut lime rice and top it with the cooked chicken breasts.
I garnish with additional lime zest, fresh cilantro, and lime wedges, if desired.

Tips and Tricks for the BEST Chicken and Rice

Here are my secrets for making this dish truly exceptional:

Marinate for Flavor: Letting the chicken marinate for at least 30 minutes really allows the flavors to penetrate the meat.
Don’t Overcook Chicken: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) but isn’t cooked beyond that, keeping it juicy.
Rinse the Rice: Rinsing the basmati rice removes excess starch and results in fluffier rice.
Full-Fat Coconut Milk: Use full-fat canned coconut milk for the richest flavor in both the marinade and the rice.
Fresh Lime: Fresh lime juice and zest provide the best bright, citrusy flavor.

How to Serve

This Coconut Lime Chicken and Rice is a fantastic meal on its own, but pairs well with:

Steamed or Grilled Vegetables: Asparagus, broccoli, or bell peppers.
A Simple Salad: A light salad with a vinaigrette dressing.
Mango Salsa: Adds another layer of tropical flavor.

A close-up of the Coconut Lime Chicken and Rice, showing the juicy chicken and fluffy rice.

Make Ahead and Storage

You can marinate the chicken up to 4 hours ahead. The coconut lime rice can also be made ahead and reheated. Leftover cooked chicken and rice can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.

FAQs about Coconut Lime Chicken and Rice

Can I use chicken thighs instead of breasts?
- Yes, boneless, skinless chicken thighs work great and stay very juicy. Adjust cooking time as needed.
Can I make this gluten-free?
- Yes, ensure you use a gluten-free soy sauce alternative like tamari or coconut aminos.
Can I grill the chicken?
- Absolutely! Marinate as directed and grill over medium-high heat until cooked through.

Enjoy this flavorful, tropical-inspired Coconut Lime Chicken and Rice! It’s a perfect easy meal that tastes like a vacation.