Description
This Coconut Lime Chicken and Rice recipe features tender, marinated chicken breasts infused with tangy lime and creamy coconut milk, served over fluffy coconut-lime basmati rice. Bursting with fresh citrus flavors and aromatic spices, this dish is a delightful tropical-inspired meal perfect for weeknight dinners or casual gatherings.
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
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
For Garnish:
- Fresh cilantro, chopped
- Lime wedges (optional)
- Additional lime zest (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the coconut milk, lime juice, lime zest, 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, ensuring the chicken is well coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor infusion.
- Cook the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, add the rice, water, 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 the rice is tender and liquid absorbed. Remove from heat, keep covered for 5 minutes. Fluff rice with a fork, then gently stir in lime zest, lime juice, and chopped cilantro.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, discarding the marinade. Cook chicken breasts for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). If browning too fast, lower heat to medium to avoid burning.
- Serve: Spoon the coconut lime rice onto plates, top with the cooked chicken breasts. Garnish with additional lime zest, fresh cilantro, and lime wedges if desired for extra brightness.
Notes
- Marinate chicken for up to 4 hours for best flavor, but not longer as the acidity can start breaking down the meat texture.
- Make sure to rinse basmati rice thoroughly to prevent gummy texture.
- Check chicken doneness with a meat thermometer to ensure it reaches 165°F (74°C).
- Use full-fat coconut milk for creamier texture and richer flavor in both marinade and rice.
- Lime zest added at the end enhances the fresh citrus aroma without overpowering the dish.
