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A flavorful, tropical-inspired main course featuring marinated boneless skinless chicken breasts cooked to juicy perfection, served over fluffy coconut-lime infused basmati rice. This dish balances creamy coconut milk with zesty lime and warming spices for a quick and easy weeknight meal.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 1 cup full-fat coconut milk (for marinade)
  • 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 (for marinade)
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for cooking)
  • Fresh cilantro, chopped (for garnish)
  • 1 cup basmati rice
  • 1 1/2 cups water (for rice)
  • 1/2 cup full-fat coconut milk (for rice)
  • 1/2 teaspoon salt (for rice)
  • Zest of 1 lime (for rice)
  • 2 tablespoons fresh lime juice (for rice)
  • 2 tablespoons fresh cilantro, chopped (for rice)

Instructions

  1. Whisk together 1 cup coconut milk, 1/4 cup lime juice, zest of 2 limes, minced garlic, soy sauce, honey, ground cumin, ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the marinade.
  2. If chicken breasts are thick, pound to even thickness or slice horizontally.
  3. Place chicken breasts in a resealable bag or shallow dish, pour marinade over to coat, seal or cover, and refrigerate for 30 minutes to 4 hours.
  4. Rinse basmati rice under cold water until water runs clear.
  5. Combine rinsed rice, 1 1/2 cups water, 1/2 cup coconut milk, and 1/2 teaspoon salt in a medium pot and bring to a boil over medium-high heat.
  6. Reduce heat to low, cover, and simmer rice for 15–20 minutes until liquid is absorbed and rice is tender.
  7. Turn off heat, keep covered 5 minutes, then fluff rice with fork and stir in zest of 1 lime, 2 tablespoons lime juice, and 2 tablespoons chopped cilantro.
  8. Heat olive oil in a large skillet over medium-high heat until shimmering.
  9. Remove chicken from marinade and discard marinade.
  10. Cook chicken 5–7 minutes per side, reducing heat if browning too quickly, until golden and internal temperature reaches 165°F (74°C).
  11. Let chicken rest before slicing.
  12. Serve chicken over coconut lime rice; garnish with extra lime zest, cilantro, and lime wedges if desired.

Notes

Boost flavor by adding a splash of fish sauce or toasted sesame oil to the marinade., Marinate chicken for at least 30 minutes, up to 4 hours, for best flavor and juiciness., Use full-fat coconut milk for richer and creamier results., Fresh lime juice is preferred but bottled can be used if needed.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Caribbean, Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 522 kcal per serving
  • Fat: Approximately 22g per serving
  • Carbohydrates: Approximately 40g per serving
  • Protein: Approximately 40g per serving