Description
A simple one-pan meal featuring chicken, rice, coconut milk, and lime flavor.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Heat coconut oil in a large skillet over medium-high heat.
- Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
- Add onion to the skillet and cook until softened, about 3 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in uncooked rice, coconut milk, chicken broth, cumin, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is mostly cooked and liquid is absorbed.
- Stir the cooked chicken back into the skillet. Cover and cook for another 5 minutes, or until the chicken is cooked through and the rice is tender.
- Remove from heat. Stir in lime zest and lime juice.
- Gently fold in frozen peas. Let stand, covered, for 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- For extra flavor, toast the rice lightly with the onion before adding liquids.
- Use low-sodium chicken broth if you are watching your salt intake.
- If you prefer a thicker sauce, cook uncovered for the last few minutes.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 18
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 35
- Cholesterol: 95
Keywords: coconut lime chicken, rice skillet, tropical chicken, one-pan meal, easy chicken dinner