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Description
A high-protein, flavorful rice dish combining tender chicken with spicy chili, creamy coconut milk, and zesty lime for a tropical twist on a classic meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup jasmine rice, uncooked
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons chili paste or sriracha
- Juice and zest of 2 limes
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons coconut oil
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with chili paste, lime juice, lime zest, garlic, ginger, and a pinch of salt. Let it sit for 15 minutes.
- Cook the rice: In a saucepan, bring 1.5 cups water and coconut milk to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes until tender. Fluff with a fork.
- Heat coconut oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes until browned and cooked through.
- Add bell pepper and broccoli to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Mix in the cooked coconut rice to the skillet. Stir everything together and cook for another 2 minutes to combine flavors. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- For extra heat, add more chili paste or fresh chilies.
- This recipe is gluten-free; ensure your chili paste is as well.
- Leftovers can be stored in the fridge for up to 3 days.
- Substitute quinoa for rice to make it even higher in protein.