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Coconut Lime Chicken and Rice Recipe

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★★★★★

4.9 from 94 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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