Description
This Coconut Lime Chicken and Rice is a vibrant and flavorful dish. Tender chicken breasts are marinated in a creamy coconut-lime mixture with spices, then pan-seared and served alongside fluffy coconut lime rice.
Ingredients
Scale
For the Chicken & Marinade:
- 4 boneless, skinless chicken breasts
- 1 cup full-fat coconut milk (from a can, stirred well)
- 1/4 cup fresh lime juice (from about 2 limes)
- Zest of 2 limes
- 3 cloves garlic, minced
- 1 tablespoon soy sauce (low-sodium recommended)
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
For the Coconut Lime Rice:
- 1 cup basmati rice, rinsed
- 1 1/2 cups water
- 1/2 cup full-fat coconut milk (from a can, stirred well)
- 1/2 teaspoon salt
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
For Garnish (Optional):
- Additional lime zest
- Fresh cilantro, chopped
- Lime wedges
Instructions
-
Marinate the Chicken:
- In a medium bowl, whisk together the 1 cup coconut milk, 1/4 cup lime juice, zest of 2 limes, minced garlic, soy sauce, honey, ground cumin, ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag (removing excess air) or cover the dish.
- Refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
-
Cook the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the rinsed rice, 1 1/2 cups water, 1/2 cup coconut milk, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid while simmering.
- Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
- Fluff the rice with a fork. Stir in the zest of 1 lime, 2 tablespoons lime juice, and chopped fresh cilantro. Keep covered until ready to serve.
-
Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Remove the chicken breasts from the marinade, allowing any excess marinade to drip off. Discard the used marinade.
- Place the chicken breasts in the hot skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). If the chicken is browning too quickly, reduce the heat to medium.
-
Rest Chicken: Let the cooked chicken rest for a few minutes before slicing (optional).
-
Serve: Plate the coconut lime rice. Top with the cooked chicken breasts (whole or sliced). Garnish with additional lime zest, fresh cilantro, and lime wedges, if desired.
Notes
- Coconut Milk: Use full-fat, unsweetened coconut milk from a can for both the marinade and the rice for the best flavor and creaminess. Stir well before using.
- Lime: Use fresh lime juice and zest for the brightest flavor.
- Rice: Rinsing the basmati rice removes excess starch and helps prevent clumping.
- Chicken Doneness: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Cooking time will vary based on breast thickness.
- Marinade Safety: Always discard marinade that has been in contact with raw chicken.
- Storage: Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.