Description
Transport your taste buds to a tropical paradise with this quick one-skillet chicken dish. Creamy coconut and zesty lime blend seamlessly in a fragrant rice base, perfect for weeknight dinners or meal prepping. Ready in under 45 minutes with minimal cleanup!
Ingredients
3 boneless chicken breasts, cut into chunks
1.5 cups long grain white rice
1 can (14 oz) coconut milk
1.5 cups chicken broth
1 lime, juice and zest
3 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil (or coconut oil)
Instructions
Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add chicken chunks and sauté until browned and nearly cooked through.
Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
Stir in rice, cumin, turmeric, salt, and black pepper. Cook for 2 minutes to toast the rice.
Pour in coconut milk and chicken broth. Add lime juice and zest. Stir to combine.
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
Let sit for 5 minutes, then fluff rice with a fork. Garnish with additional lime zest before serving.
Notes
For extra flavor, use chicken thighs instead of breasts.
Vegetable broth can be substituted for chicken broth in a vegetarian version.
Light coconut milk reduces fat content while maintaining flavor.
Top with fresh cilantro or sliced green onions for added freshness.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 35
- Category: chicken
- Method: One-Skillet
- Cuisine: Tropical (Thai/Caribbean-inspired)
Nutrition
- Serving Size: 1 serving
- Calories: 272
- Sugar: 4g
- Sodium: 287mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg