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Coconut Lime Chicken and Rice Recipe

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★★★★

4 from 69 reviews

A vibrant and flavorful Coconut Lime Chicken and Rice dish featuring tender chicken breasts marinated in a tangy coconut lime sauce, pan-seared to golden perfection, and served over fragrant coconut-infused basmati rice with fresh cilantro and lime zest for a refreshing finish.

Ingredients

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For the 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

For Cooking the Chicken

  • 2 tablespoons olive oil

For the 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

  1. 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. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes or up to 4 hours for enhanced flavor.
  2. 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 rinsed rice, 1 1/2 cups water, 1/2 cup coconut milk, and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the zest of 1 lime, 2 tablespoons lime juice, and chopped cilantro.
  3. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Remove chicken breasts from marinade, discarding the used marinade. Cook the chicken for 5-7 minutes per side or until golden brown and cooked through, with an internal temperature of 165°F (74°C). If the chicken browns too quickly, reduce the heat to medium to prevent burning.
  4. Serve: Plate the coconut lime rice and top with the cooked chicken breasts. Garnish with additional lime zest, fresh cilantro, and lime wedges if desired. Serve immediately and enjoy the bright, creamy, and zesty flavors.

Notes

  • For deeper flavor, marinate the chicken for up to 4 hours but not longer as the acidity can start to cook the chicken.
  • If soy sauce is a concern for dietary restrictions, tamari or coconut aminos can be used as a substitute.
  • To make it gluten free, ensure soy sauce is gluten free or substitute accordingly.
  • If you prefer a spicier dish, add a pinch of red chili flakes to the marinade.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.

Keywords: coconut lime chicken, coconut rice, basmati rice, chicken breast marinade, tropical chicken dish, lime chicken recipe, gluten free chicken recipe

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