Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup full-fat coconut milk
- ¼ 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
For the Rice:
- 1 cup basmati rice
- 1½ 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
Marinate the Chicken
- Prepare the Marinade: In a mixing bowl, combine the coconut milk, lime juice, lime zest, garlic, soy sauce, honey, cumin, coriander, salt, and pepper. Whisk until well-blended.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Ensure each piece is coated, then seal the bag or cover the dish. Refrigerate for at least 30 minutes or up to 4 hours for a deeper flavor.
Prepare the Rice
- Rinse the Rice: Rinse the basmati rice under cold water until the water runs clear. This step removes excess starch and ensures fluffy rice.
- Cook the Rice: In a medium saucepan, combine the rice, water, coconut milk, and salt. Bring the mixture to a boil over medium-high heat.
- Simmer and Steam: Once boiling, reduce the heat to low, cover, and let simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
- Finish the Rice: Remove from heat, leaving the lid on, and let the rice sit for 5 minutes to finish steaming. Fluff with a fork and mix in the lime zest, lime juice, and cilantro.
Cook the Chicken
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat.
- Sear the Chicken: Remove the chicken from the marinade (discard the marinade) and place it in the hot skillet. Cook each breast for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Adjust Heat if Necessary: If the chicken browns too quickly, reduce the heat to medium.
Serve
- Assemble the Dish: Plate the coconut lime rice and top with the chicken breasts.
- Garnish: Add extra lime zest, chopped fresh cilantro, and lime wedges if desired.
Notes
- Marinating Time: For best results, marinate the chicken for a minimum of 30 minutes, but up to 4 hours if time allows. The longer marination time ensures the flavors penetrate deeply.
- Uniform Chicken Thickness: If your chicken breasts are thick, pound them to an even thickness or slice them horizontally for even cooking.
- Rice Rinsing: Don’t skip the step of rinsing the rice. This removes excess starch, which helps prevent gummy rice.
- Steam the Rice: Allowing the rice to rest off the heat, covered, for 5 minutes after cooking will make it even fluffier.
- Zesting Limes: Zest the limes before juicing, as it’s much easier. You’ll need both zest and juice to get the full depth of lime flavor.
- Thicker Sauce: If you prefer a thicker sauce, let it simmer for a few extra minutes until it reduces. If it’s too thick, add a bit of chicken broth or water to loosen it.
- Prep Time: 20 minutes
- Cook Time: 30 minutes