Description
A tropical-inspired dish featuring tender spice-rubbed chicken served over creamy coconut rice. This comforting one-pan meal combines aromatic spices with rich coconut flavors for a satisfying and easy dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon lime juice
- 1 cup long-grain white rice
- 1 1/2 cups coconut milk
- 1 1/2 cups water or chicken broth
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Season chicken with cumin, coriander, garlic powder, onion powder, paprika, salt, pepper, and lime juice.
- Heat olive oil in skillet. Cook chicken 6-7 minutes per side until golden and cooked through. Remove and rest.
- In same skillet, heat coconut oil. Sauté onion until soft (3 minutes).
- Add garlic and ginger, cook 1 minute until fragrant.
- Add rice, stir to coat. Pour in coconut milk and water/broth.
- Bring to simmer, reduce heat to low, cover and cook 15-18 minutes until liquid is absorbed.
- Let rice rest covered 5 minutes, then fluff with fork.
- Serve chicken over rice, garnished with cilantro and lime wedges.
Notes
- Use full-fat coconut milk for creamiest results.
- Let chicken rest before slicing to retain juices.
- For spicier version, add cayenne pepper to spice rub.
- Store leftovers in refrigerator for up to 4 days.
- Reheat with splash of water to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean-Asian Fusion
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 480
- Sugar: 3g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg