Description
This vibrant, tropical-inspired dish features succulent chicken breasts infused with a fragrant blend of creamy coconut milk and zesty lime. Served over perfectly fluffy basmati rice, it balances savory, sweet, and tangy notes in a clean, refreshing profile. Ideal for busy weeknights, this straightforward recipe avoids heavy spice pastes, relying instead on high-quality ingredients to deliver a restaurant-quality meal that is both satisfying and light at home.
Ingredients
1.5 lbs chicken breasts, cut into bite-sized pieces
1 cup basmati rice
1 can (13.5 oz) full-fat coconut milk
1/4 cup fresh lime juice
1 tbsp lime zest
2 tbsp olive oil
1 tsp garlic, minced
1 tsp ginger, minced
1/2 cup chicken stock
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
In a bowl, mix half the coconut milk with lime juice, half the lime zest, garlic, and ginger to create the marinade.
Marinate the chicken pieces for 15 minutes.
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through; remove and set aside.
In the same pan, add the basmati rice, remaining coconut milk, and chicken stock.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is fluffy.
Stir in the chicken, remaining lime zest, and adjust seasoning with salt and pepper.
Garnish with fresh cilantro before serving.
Notes
Ensure you use full-fat coconut milk for the creamiest texture. Serve with extra lime wedges if you prefer a sharper citrus kick. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Pan-searing and Simmering
- Cuisine: Fusion