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A creamy and bright dish featuring chicken marinated in coconut milk and lime, served over coconut-infused basmati rice with fresh lime and cilantro.

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 1 cup full-fat coconut milk (for marinade)
  • ¼ cup fresh lime juice (about 2 limes)
  • Zest of 2 limes (for marinade)
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon salt (for marinade)
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil (for cooking chicken)
  • Fresh cilantro, chopped (for garnish and rice)
  • 1 cup basmati rice
  • 1 ½ cups water (for rice)
  • ½ cup full-fat coconut milk (for rice)
  • ½ teaspoon salt (for rice)
  • Zest of 1 lime (for rice)
  • 2 tablespoons fresh lime juice (for rice)
  • 2 tablespoons chopped fresh cilantro (for rice)

Instructions

  1. Zest limes before juicing and set aside.
  2. In a bowl, whisk together 1 cup full-fat coconut milk, ¼ cup lime juice, zest of 2 limes, 3 minced garlic cloves, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon salt, and ¼ teaspoon black pepper to make the marinade.
  3. Place 4 boneless skinless chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, coat evenly, seal or cover, and refrigerate at least 30 minutes or up to 4 hours.
  4. If chicken breasts are very thick, pound them or slice horizontally to even thickness.
  5. Rinse 1 cup basmati rice under cold water until the water runs clear.
  6. In a medium pot, combine rinsed rice, 1 ½ cups water, ½ cup full-fat coconut milk, and ½ teaspoon salt. Bring to a boil.
  7. Reduce heat to gentle simmer, cover, and cook rice for 15–20 minutes until tender and liquid is absorbed.
  8. Remove pot from heat, keep covered, and let rice rest for 5 minutes.
  9. Fluff rice with a fork then stir in zest of 1 lime, 2 tablespoons fresh lime juice, and 2 tablespoons chopped cilantro.
  10. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  11. Remove chicken from marinade and discard marinade. Cook each chicken breast 5–7 minutes per side until golden and internal temperature reaches 165°F (74°C). Reduce heat if chicken browns too fast.
  12. For thicker breasts, finish cooking in a 350°F (175°C) oven for 5–10 minutes to avoid burning exterior while cooking through.
  13. Serve coconut-lime rice topped with cooked chicken. Garnish with extra lime zest, chopped cilantro, and lime wedges.

Notes

Marinate chicken between 30 minutes and 4 hours for best flavor., Pounding or slicing thick chicken breasts ensures even cooking., Use a food thermometer to avoid overcooking chicken; aim for 165°F (74°C)., Rinsing rice removes excess starch and results in fluffier grains., Let cooked rice rest covered for 5 minutes to finish steaming and enhance texture., To add nuttiness, toast rice in a little oil or butter before cooking if desired., Zest limes before juicing as it is easier and ensures no zest is wasted., Full-fat coconut milk provides a richer and creamier texture than light versions., Add fresh cilantro at the end to preserve bright color and flavor., Adjust sauce thickness by simmering longer to thicken or adding chicken broth/water to thin., Use a non-stick or cast iron skillet for easier cooking and cleaning.

Nutrition

Find it online: https://mamapantry.com/coconut-lime-chicken-and-rice/