Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 tbsp fresh lime juice
- 1 cup long-grain white rice
- 1½ cups coconut milk
- 1½ cups water or chicken broth
- 1 tbsp coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- For garnish: fresh cilantro or parsley, lime wedges, toasted coconut
Instructions
- Season chicken with cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Drizzle with lime juice.
- Heat olive oil in a skillet and cook chicken 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, heat coconut oil and sauté onion until softened, about 3 minutes. Add garlic and ginger, cook 1 more minute.
- Add rice and stir to coat with aromatics. Pour in coconut milk and water/broth, bring to simmer.
- Reduce heat to low, cover, and cook 15-18 minutes until rice is tender. Let stand 5 minutes before fluffing.
- Slice chicken and serve over coconut rice. Garnish with cilantro, lime wedges, and toasted coconut.
Notes
- Substitute chicken thighs for juicier meat.
- Add chili flakes for a spicy version.
- Try jasmine or basmati rice for aroma.
- Store leftovers in airtight container for up to 3 days; freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate
- Calories: 425
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg