Welcome, food lovers! If you’re in the mood for a vibrant, tropical-inspired meal that combines the creamy richness of coconut milk with the zesty brightness of lime, then this Coconut Lime Chicken and Rice recipe is for you. This dish offers a fusion of Caribbean and Thai flavors, making it the perfect option for those who love a mix of savory, sweet, and tangy. Ideal for a quick weeknight dinner, it will become a go-to recipe for your household.
Introduction:
The Coconut Lime Chicken and Rice dish is a delightful blend of tropical flavors, drawing inspiration from both Caribbean and Thai cuisine. With succulent chicken marinated in a mixture of coconut milk, lime, garlic, and aromatic spices, this recipe is not only delicious but also a breeze to make. Paired with fragrant basmati rice cooked in coconut milk, it creates a mouthwatering, satisfying meal that can easily become a family favorite.
Why Try This Recipe?
This recipe is perfect for those seeking an easy, weeknight meal that still feels special. The combination of flavors—coconut’s creaminess, lime’s brightness, and a hint of sweetness—creates a balanced, exciting dish that everyone will love. Plus, it’s versatile enough to be adapted to different dietary needs.
For more recipes similar to Coconut Lime Chicken and Rice, check out our Chicken Souse – A Caribbean Culinary Delight Guide and Slow Cooker Tuscan Chicken Meatballs Recipe Guide.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup full-fat coconut milk
- ¼ 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
- Fresh cilantro, chopped (for garnish)
For the Rice:
- 1 cup basmati rice
- 1 ½ cups water
- ½ cup full-fat coconut milk
- ½ teaspoon salt
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
How to Make Coconut Lime Chicken and Rice – Step by Step:
Step1: Marinate the Chicken
- In a large bowl, mix together the coconut milk, lime juice, lime zest, garlic, soy sauce, honey, cumin, coriander, salt, and black pepper.
- Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
Step2: Cook the Rice
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, water, coconut milk, and salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the lime zest, lime juice, and chopped cilantro.
Step3: Cook the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade (discard the remaining marinade) and cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- If the chicken is browning too quickly, reduce the heat to medium.
Step4: Serve
- Serve the coconut lime rice on a plate and top it with the cooked chicken breasts.
- Garnish with additional lime zest, fresh cilantro, and lime wedges if desired.
Helpful Tips for Coconut Lime Chicken:
- Use fresh lime juice and zest for the best flavor. The zest enhances the lime aroma and gives a burst of citrus.
- To achieve even cooking, pound the chicken breasts to an even thickness before marinating.
- If you like extra heat, add a pinch of red pepper flakes to the marinade.
Cooking Tips for the Best Coconut Lime Chicken:
- Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature of 165°F.
- When cooking the rice, avoid lifting the lid frequently, as it may release the steam and affect the texture.
- Substitute regular basmati rice with cauliflower rice if you’re aiming for a low-carb alternative.
Serving Suggestions for Coconut Lime Chicken:
- Serve this dish with a mango salsa on the side for added sweetness and a splash of color.
- Pair with a simple green salad dressed in a light vinaigrette to keep the meal balanced.
- A side of grilled vegetables like bell peppers and zucchini will complement the flavors beautifully.
Nutritional Information (per serving):
- Calories: 522 kcal
- Fat: 28g
- Carbohydrates: 34g
- Protein: 36g
- Fiber: 3g
- Sugars: 5g
- Vitamin A: 12%
- Calcium: 8%
- Iron: 15%
Storage and Leftovers for Coconut Lime Chicken:
- Store the chicken and rice separately in airtight containers.
- Refrigerate for up to 3 days.
- To reheat, place the chicken and rice in a skillet over low heat, adding a splash of water or coconut milk to keep it moist.
Frequently Asked Questions (FAQs) for Coconut Lime Chicken:
- Can I use chicken thighs instead of breasts? Yes, chicken thighs work well and tend to be juicier.
- Can I freeze this dish? Absolutely! Store in airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator.
- What can I use instead of coconut milk? You can use almond milk or Greek yogurt for a lighter version.
- Is this dish spicy? No, but you can add a dash of hot sauce or sliced chili for an extra kick!
Related Recipes for Coconut Lime Chicken Lovers:
Conclusion:
We hope you enjoy making and savoring this delicious Coconut Lime Chicken and Rice recipe! It’s a perfect blend of creamy, tangy, and aromatic flavors that can make any meal feel special. If you try this recipe, let us know your thoughts and any personal twists you’ve added to make it your own.
Bon Appetit!
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Coconut Lime Chicken and Rice – Easy Tropical Dinner Recipe
Description
Welcome, food lovers! If you’re in the mood for a vibrant, tropical-inspired meal that combines the creamy richness of coconut milk with the zesty brightness of lime, then this Coconut Lime Chicken and Rice recipe is for you. This dish offers a fusion of Caribbean and Thai flavors, making it the perfect option for those who love a mix of savory, sweet, and tangy. Ideal for a quick weeknight dinner, it will become a go-to recipe for your household.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup full-fat coconut milk
- ¼ 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
- Fresh cilantro, chopped (for garnish)
For the Rice:
- 1 cup basmati rice
- 1 ½ cups water
- ½ cup full-fat coconut milk
- ½ teaspoon salt
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Step 1: Marinate the Chicken
- In a large bowl, mix together the coconut milk, lime juice, lime zest, garlic, soy sauce, honey, cumin, coriander, salt, and black pepper.
- Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
Step 2: Cook the Rice
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, water, coconut milk, and salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the lime zest, lime juice, and chopped cilantro.
Step 3: Cook the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade (discard the remaining marinade) and cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- If the chicken is browning too quickly, reduce the heat to medium.
Step 4: Serve
- Serve the coconut lime rice on a plate and top it with the cooked chicken breasts.
- Garnish with additional lime zest, fresh cilantro, and lime wedges if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh lime juice and zest for the best flavor. The zest enhances the lime aroma and gives a burst of citrus.
- To achieve even cooking, pound the chicken breasts to an even thickness before marinating.
- If you like extra heat, add a pinch of red pepper flakes to the marinade.
