Coconut Lime Chicken and Rice Recipe
Introduction
This Coconut Lime Chicken and Rice dish combines tender, flavorful chicken with fragrant coconut-infused basmati rice. Bright lime and fresh cilantro add a refreshing twist, making it a perfect meal for any night of the week.
Ingredients
- 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
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- 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
- Step 1: 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. Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
- Step 2: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, 1/2 cup coconut milk, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in lime zest, lime juice, and chopped cilantro.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discard marinade) and cook breasts for 5–7 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). If chicken browns too quickly, reduce heat to medium.
- Step 4: Plate the coconut lime rice and top with cooked chicken breasts. Garnish with additional lime zest, fresh cilantro, and lime wedges if desired. Serve immediately.
Tips & Variations
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Swap basmati rice with jasmine rice or quinoa for a different texture.
- Add a pinch of red pepper flakes to the marinade for a subtle kick.
- Use ground turkey or firm tofu as alternative protein options.
Storage
Store cooked chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. For best texture, avoid overcooking when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chicken instead of fresh chicken breasts?
Fresh chicken breasts are recommended for the best texture and flavor, but you can use canned chicken in a pinch. Adjust cooking steps accordingly, as canned chicken is already cooked and just needs to be heated through.
Is this recipe gluten-free?
This recipe is naturally gluten-free if you use gluten-free soy sauce or tamari to avoid any wheat-based ingredients.
PrintCoconut Lime Chicken and Rice Recipe
This Coconut Lime Chicken and Rice recipe offers a flavorful and vibrant meal featuring tender marinated chicken breasts cooked to perfection and served over fragrant coconut lime-infused basmati rice. The combination of creamy coconut milk, zesty lime, and aromatic spices makes this dish a refreshing yet comforting choice perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Caribbean-inspired, with tropical influences)
Ingredients
Chicken and 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
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
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, combine the full cup of coconut milk, 1/4 cup lime juice, zest of 2 limes, minced garlic, soy sauce, honey, ground cumin, ground coriander, salt, and black pepper. Place the chicken breasts into a resealable plastic bag or shallow dish, then pour the marinade over them ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours to deepen the flavors.
- Cook the Rice: Rinse the basmati rice under cold water until it runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, water, 1/2 cup coconut milk, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 to 20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork and then stir in the zest of 1 lime, 2 tablespoons fresh lime juice, and chopped cilantro.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and discard the leftover marinade. Add the chicken breasts to the skillet and cook for 5 to 7 minutes per side until they turn golden brown and reach an internal temperature of 165°F (74°C). If the chicken starts browning too quickly, reduce the heat to medium to ensure thorough cooking without burning.
- Serve: Plate generous portions of the coconut lime rice and top each with a cooked chicken breast. Garnish with extra lime zest, chopped fresh cilantro, and lime wedges if desired for additional brightness and presentation.
Notes
- Marinating the chicken longer (up to 4 hours) intensifies the flavor.
- Use full-fat coconut milk for a richer and creamier rice and marinade.
- Be cautious with cooking heat to prevent chicken from burning before it is cooked through.
- Fresh lime zest and juice add essential brightness to balance the coconut richness.
- Leftover rice and chicken can be refrigerated and reheated within 2 days.
Keywords: Coconut lime chicken, coconut rice, lime chicken recipe, one pan chicken and rice, tropical chicken dish, easy weeknight dinner, basmati coconut rice
