Description
This vibrant one-pan inspired dish pairs succulent chicken breast with fragrant, creamy basmati rice. Featuring a perfect balance of zesty lime and rich, full-fat coconut milk, this recipe elevates pantry staples into a restaurant-quality meal. Marinated for tenderness and infused with aromatics like garlic and honey, it is designed for busy weeknights when you want maximum flavor with minimal effort. The result is a comforting, tropical-inspired dinner that is both refreshing and deeply satisfying for any day of the week.
Ingredients
4 boneless, skinless chicken breasts
1.5 cups full-fat coconut milk
0.5 cup freshly squeezed lime juice
2 tbsp freshly grated lime zest
3 cloves garlic, minced
1 tbsp low-sodium soy sauce
1 tbsp honey
1 tsp ground cumin
1 tsp ground coriander
1 cup basmati rice, rinsed
1.5 cups water
Salt and pepper to taste
Instructions
Whisk half the coconut milk, lime juice, half the zest, garlic, soy sauce, honey, cumin, coriander, salt, and pepper in a bowl to create the marinade.
Place chicken in a bag, add marinade, seal, and refrigerate for 30 minutes to 4 hours.
Rinse the basmati rice under cold water until it runs clear.
In a saucepan, combine rinsed rice, water, the remaining coconut milk, and a pinch of salt.
Bring to a rolling boil, then cover and reduce heat to low; simmer until rice is tender and coconut liquid is absorbed.
While rice cooks, sear the marinated chicken in a skillet over medium-high heat until cooked through and golden.
Serve the chicken over the warm coconut rice, garnishing with the remaining lime zest.
Notes
Ensure the basmati rice is rinsed thoroughly to remove excess starch for a fluffier texture. Use full-fat coconut milk from a can for the best creamy consistency. Can be garnished with fresh cilantro or toasted coconut flakes for extra flavor.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: Fusion