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coconut lime chicken and rice

Coconut Lime Chicken and Rice

This Coconut Lime Chicken and Rice dish is a flavorful, tropical-inspired meal that's easy to prepare and perfect for a weeknight dinner.
Enjoy the creamy, tangy, and aromatic flavors in every bite!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Caribbean, Thai
Servings 4 Servings
Calories 522 kcal

Ingredients
  

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 1 cup coconut milk full-fat
  • 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
  • 1 ½ cups water
  • ½ cup coconut milk full-fat
  • ½ teaspoon salt
  • Zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro chopped

Instructions
 

  • Marinate the Chicken:
    In a bowl, combine 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 a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
  • 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.
  • Cook the Chicken:
    In a large skillet, heat the olive oil over medium-high heat.
    Remove the chicken from the marinade (discard the 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.
  • 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.

Notes

  • For extra flavor, add a splash of fish sauce or sesame oil to the marinade.
  • Don't skip the marinade step – it's what infuses the chicken with flavor and keeps it juicy.
  • Use full-fat coconut milk for a creamier texture and richer taste.
  • If you don't have fresh lime, you can use bottled lime juice, but fresh is always best for maximum flavor.
Keyword Coconut Lime Chicken, Coconut Lime Chicken and Rice