Description
This Coconut Lime Chicken and Rice recipe features tender, marinated chicken breasts cooked to perfection in a fragrant blend of coconut milk, lime juice, and aromatic spices. Served alongside creamy basmati rice infused with coconut milk, lime zest, and fresh cilantro, this dish offers a refreshing tropical flavor that’s both satisfying and easy to prepare in under an hour.
Ingredients
Scale
Chicken Marinade
- 4 boneless skinless chicken breasts
- 1 cup full-fat coconut milk
- 1/4 cup 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
Cooking
- 2 tablespoons olive oil
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
For Garnish
- Fresh cilantro, chopped
- Additional lime zest and lime wedges (optional)
Instructions
- Marinate the Chicken: In a bowl, combine 1 cup coconut milk, 1/4 cup lime juice, zest of 2 limes, minced garlic, soy sauce, honey, ground cumin, ground coriander, salt, and black pepper to make the marinade. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to infuse.
- Cook the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rice, water, 1/2 cup coconut milk, and 1/2 teaspoon salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes until the rice is tender and the liquid is fully absorbed. Remove from heat, keep covered, and let the rice sit for 5 minutes. Fluff the rice with a fork and stir in the zest of 1 lime, 2 tablespoons lime juice, and chopped cilantro.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the chicken breasts from the marinade, discarding the marinade. Cook the chicken for 5 to 7 minutes per side, or until golden brown and fully cooked through—the internal temperature should reach 165°F (74°C). If the chicken begins to brown too quickly, reduce the heat to medium to ensure even cooking.
- Serve: Spoon the coconut lime rice onto plates and top with the cooked chicken breasts. Garnish with additional lime zest, fresh chopped cilantro, and lime wedges if desired to enhance the fresh, vibrant flavors of the dish.
Notes
- Marinating the chicken for longer improves flavor but avoid exceeding 4 hours to prevent texture issues.
- Rinsing the rice thoroughly ensures fluffy, non-sticky rice.
- Use fresh lime juice and zest for the brightest flavor; bottled lime juice may alter the taste.
- If you prefer a spicier version, add a pinch of chili flakes to the marinade.
- Chicken can be grilled instead of pan-fried, adjust cooking time accordingly.
