Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup full-fat coconut milk
- 1/4 cup freshly squeezed lime juice
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 cup long-grain jasmine rice
- 2 cups vegetable broth
Instructions
- Marinate the chicken by mixing coconut milk, lime juice, garlic, and ginger in a bowl. Add chicken breasts and let marinate for at least 30 minutes.
- In a saucepan, bring vegetable broth to a boil. Stir in rinsed rice and a pinch of salt. Cover and simmer for 15-20 minutes until liquid is absorbed.
- Heat oil in a large pan over medium-high heat. Sear marinated chicken for about 5-7 minutes on each side until golden brown and cooked through.
- Pour remaining marinade into the pan after removing the chicken; simmer until slightly thickened.
- Serve fluffed rice topped with sliced chicken and drizzle sauce over everything.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 470
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For added crunch, incorporate bell peppers or snap peas into the dish. Customize the spice level with a sprinkle of chili flakes.