If you’re craving a dish that bursts with tropical brightness and comforting warmth, you’re going to love this Coconut Lime Chicken and Rice Recipe. It perfectly balances creamy coconut milk with zesty lime, while tender chicken breasts soak up a flavorful marinade. The basmati rice, cooked with coconut milk and a hint of lime, becomes a fragrant and fluffy base to cradle the juicy chicken. This recipe is a true celebration of simple ingredients coming together to create a dish that feels both exotic and familiar, ideal for weeknight dinners or special gatherings.
Ingredients You’ll Need
These ingredients are straightforward but incredibly important in crafting the perfect harmony of flavors and textures. Each item plays a role—from the rich coconut milk that adds creaminess to the zing of fresh lime that lifts the whole dish.
- 4 boneless (skinless) chicken breasts: The star protein that soaks up all those beautiful flavors from the marinade.
- 1 cup coconut milk (full-fat): Adds a luscious creaminess that makes the dish rich and comforting.
- 1/4 cup lime juice (about 2 limes): Brings a bright, tangy kick that balances the coconut’s sweetness.
- Zest of 2 limes: Intensifies the lime flavor with fragrant oils from the peel.
- 3 cloves garlic (minced): Gives a savory depth that complements the tangy and creamy elements.
- 1 tablespoon soy sauce: A splash of umami that enhances overall taste complexity.
- 1 tablespoon honey: Adds subtle sweetness to balance acidity and spice.
- 1 teaspoon ground cumin: Introduces a warm, earthy undertone.
- 1 teaspoon ground coriander: Provides a floral, citrusy hint that pairs beautifully with lime.
- 1/2 teaspoon salt: Essential to season both the chicken and rice perfectly.
- 1/4 teaspoon black pepper: Adds a gentle heat without overpowering.
- 2 tablespoons olive oil: For searing the chicken to a golden, delicious crust.
- Fresh cilantro (chopped, for garnish): A fresh herbaceous finish that adds color and flavor.
- 1 cup basmati rice: The fragrant grain that cooks up light and fluffy with coconut milk.
- 1 1/2 cups water: To help cook the rice perfectly.
- 1/2 cup coconut milk (full-fat): Mixed with water for creamy, tender rice.
- 1/2 teaspoon salt: To season the rice evenly.
- Zest of 1 lime: To brighten the rice with citrus aroma.
- 2 tablespoons fresh lime juice: Adds fresh acidity that complements the coconut base.
- 2 tablespoons fresh cilantro (chopped): Folded into the rice for a burst of herbal freshness.
How to Make Coconut Lime Chicken and Rice Recipe
Step 1: Marinate the Chicken
Start this Coconut Lime Chicken and Rice Recipe by mixing coconut milk, lime juice, lime zest, garlic, soy sauce, honey, cumin, coriander, salt, and black pepper in a bowl. This marinade is where the magic begins—the chicken will soak up a perfect balance of tangy, sweet, and earthy flavors. Place your chicken breasts in a resealable bag or a shallow dish and pour the marinade over them, ensuring each piece is well coated. Pop it into the fridge for at least 30 minutes, or even up to 4 hours if you can plan ahead. This step is key to infusing deep flavor.
Step 2: Cook the Rice
Rinse the basmati rice under cold running water until the water runs clear—that will ensure a fluffier texture once cooked. In a medium saucepan, bring together the rinsed rice, water, coconut milk, and salt and bring it to a boil. Once boiling, turn the heat down low, cover, and let it simmer gently for about 15 to 20 minutes until the rice is perfectly tender and all the liquid is absorbed. Remove the saucepan from heat, keeping it covered to steam for an additional 5 minutes. Then, fluff the rice gently with a fork and stir in the lime zest, fresh lime juice, and chopped cilantro—the bright finishing touches that make the rice sing.
Step 3: Cook the Chicken
Heat olive oil in a large skillet on medium-high heat until shimmering. Remove the chicken from the marinade, letting any excess drip off, and discard the leftover marinade—never reuse it! Cook the chicken breasts for 5 to 7 minutes on each side to get a gorgeous golden crust and ensure the inside is cooked through to an internal temperature of 165°F (74°C). If you notice the chicken is browning too quickly, don’t hesitate to lower the heat to medium so everything cooks evenly without burning.
Step 4: Serve
Time to plate your Coconut Lime Chicken and Rice Recipe! Spoon the fragrant coconut lime rice beautifully onto plates, then gently nestle the golden chicken breasts on top. For that extra pop of freshness and contrast, garnish with additional lime zest, a sprinkle of chopped fresh cilantro, and lime wedges if you have them handy. This vibrant presentation looks as good as it tastes.
How to Serve Coconut Lime Chicken and Rice Recipe
Garnishes
Garnishes like chopped fresh cilantro and lime zest are not only pretty but also elevate the flavor profile by adding a fresh, herbal contrast and a citrus pop. Lime wedges on the side let everyone add as much brightness as they desire. These little additions make the meal feel special and irresistible.
Side Dishes
This dish shines on its own but pairs wonderfully with simple, light sides. A crisp cucumber salad or roasted vegetables like asparagus or bell peppers bring lovely textures and colors to the plate. For a bit of crunch and coolness, a dollop of yogurt or a mint raita complements the tropical flavors beautifully.
Creative Ways to Present
For a fun twist, serve this Coconut Lime Chicken and Rice Recipe in hollowed-out lime halves or colorful bowls to highlight those vibrant tropical vibes. To impress guests, arrange the chicken sliced over a mound of rice with a drizzle of extra lime juice and a sprig of cilantro artfully placed on top. It’s simple but truly shows you care.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Coconut Lime Chicken and Rice Recipe store beautifully in an airtight container in the fridge for up to 3 days. The flavors blend even more over time, making for an even tastier meal when reheated.
Freezing
You can freeze the cooked chicken and rice separately in freezer-safe containers for up to 2 months. This helps retain texture and flavor without sogginess. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat refrigerated leftovers gently in the microwave or on the stovetop with a splash of water to keep the rice moist and the chicken tender. Avoid overheating to keep the chicken juicy and the vibrant lime-coconut flavors intact.
FAQs
Can I use different types of rice?
Absolutely. While basmati rice adds a fragrant, fluffy texture, jasmine or long-grain white rice will also work well with the coconut lime flavors. Adjust water quantities as needed for different rice varieties.
What if I don’t have fresh limes?
You can substitute fresh lime juice and zest with bottled lime juice and a small amount of lemon zest. Fresh limes do provide the best brightness and aroma, but the dish will still be delicious.
Can I make this recipe dairy-free?
Yes! This recipe is naturally dairy-free since it uses coconut milk instead of cream or butter, making it a great choice for those avoiding dairy.
How spicy is the dish?
It’s mild in spice since there’s no chili in the ingredients. If you prefer some heat, you can add a pinch of chili flakes or diced fresh chili to the marinade or as a garnish.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs tend to be juicier and more forgiving if slightly overcooked. Just adjust cooking time accordingly until they’re cooked through and nicely browned.
Final Thoughts
Give this Coconut Lime Chicken and Rice Recipe a try—it’s a beautiful blend of creamy richness and zesty brightness that’s sure to become a favorite in your kitchen. The balance of flavors feels like a vacation on a plate, and it’s wonderfully simple to prepare. You’ll love how the fragrant coconut rice pairs with juicy, flavorful chicken, perfect for sharing with friends or savoring on a cozy night in.
Print
Coconut Lime Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Tropical/Asian-inspired)
- Diet: Halal
Description
This Coconut Lime Chicken and Rice recipe features tender, marinated chicken breasts cooked to perfection in a skillet and served atop fragrant coconut lime-infused basmati rice. The marinade blends creamy coconut milk, zesty lime, garlic, and spices, creating a tropical and aromatic dish perfect for a flavorful weeknight dinner or casual gathering.
Ingredients
For the Chicken Marinade:
- 4 boneless skinless chicken breasts
- 1 cup full-fat coconut milk
- 1/4 cup fresh lime juice (about 2 limes)
- Zest of 2 limes
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
For the Coconut Lime Rice:
- 1 cup basmati rice
- 1 1/2 cups water
- 1/2 cup full-fat coconut milk
- 1/2 teaspoon salt
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Marinate the Chicken: In a bowl, mix coconut milk, lime juice, lime zest, minced garlic, soy sauce, honey, cumin, coriander, salt, and black pepper. Place chicken breasts in a resealable plastic bag or shallow dish and pour marinade over them, making sure each piece is coated. Seal and refrigerate for at least 30 minutes, up to 4 hours for best flavor infusion.
- Cook the Rice: Rinse basmati rice under cold water until clear. In a medium saucepan, combine rinsed rice, water, coconut milk, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat, keep covered for 5 more minutes, then fluff with a fork. Stir in lime zest, lime juice, and chopped cilantro for a bright, fragrant finish.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, discarding any leftover marinade. Cook chicken breasts for 5-7 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). If chicken browns too quickly, reduce heat to medium to cook through evenly.
- Serve: Plate the coconut lime rice and top with the cooked chicken breasts. Garnish with extra lime zest, fresh cilantro, and lime wedges if desired. Enjoy your tropical-inspired meal!
Notes
- Marinating the chicken longer (up to 4 hours) will enhance the flavor and tenderness.
- Ensure the rice is rinsed well to avoid sticky grains and achieve fluffy rice.
- Monitor chicken cooking carefully to avoid overcooking and drying out.
- Use fresh lime juice and zest for vibrant citrus flavor; bottled lime juice won’t provide the same freshness.
- This recipe can be doubled easily for larger gatherings.
