Description

This Coconut Lime Chicken and Rice recipe is a vibrant and flavorful dish combining tender boneless chicken breasts marinated in a zesty coconut and lime mixture with aromatic basmati rice cooked in coconut milk and fresh lime. Perfectly balanced with hints of garlic, honey, and warm spices, this meal is an easy yet impressive choice for a tropical-inspired dinner that brings bright citrus notes and creamy coconut richness together in every bite.

Ingredients

Scale

For the Chicken Marinade

4 boneless skinless chicken breasts
1 cup full-fat coconut milk
1/4 cup lime juice (about 2 limes)
Zest of 2 limes
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper

For Cooking Chicken

2 tablespoons olive oil

For the Coconut Lime Rice

1 cup basmati rice
1 1/2 cups water
1/2 cup full-fat coconut milk
1/2 teaspoon salt
Zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped

For Garnish

Fresh cilantro, chopped
Lime wedges (optional)
Additional lime zest (optional)

Instructions

Marinate the Chicken: In a bowl, combine coconut milk, lime juice, lime zest, minced garlic, soy sauce, honey, ground cumin, ground coriander, salt, and black pepper. Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to infuse.
Cook the Rice: Rinse basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice, water, coconut milk, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid absorbed. Remove from heat; keep covered for 5 minutes. Fluff rice with a fork, then stir in lime zest, lime juice, and chopped cilantro for fresh brightness.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, discarding marinade. Cook chicken breasts for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). If chicken browns too quickly, reduce heat to medium to cook evenly without burning.
Serve: Plate the fragrant coconut lime rice and top with cooked chicken breasts. Garnish with additional lime zest, fresh cilantro, and lime wedges if desired for an extra pop of color and flavor. Serve warm and enjoy the tropical-inspired meal.

Notes

For best results, do not skip marinating the chicken to ensure maximum flavor and tenderness.
Use full-fat coconut milk for richer texture in both the marinade and rice.
Rinsing the rice removes excess starch for fluffy, separate grains.
Adjust lime juice and honey to taste if you prefer more tartness or sweetness.
Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Marinating, Sautéing, Simmering
Cuisine: Fusion (Tropical, Asian-inspired)

Nutrition

Serving Size: 1 chicken breast with 1 cup rice
Calories: 480 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 15 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: thirty five g
Cholesterol: 85 mg

Keywords: coconut lime chicken, coconut rice, tropical chicken recipe, lime chicken, coconut curry chicken, easy chicken dinner, basmati rice recipe