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
Scale
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.
