Island Lime Chicken and Rice
Transport your taste buds to a tropical paradise with this Island Lime Chicken and Rice recipe, a vibrant and flavor-packed dish perfect for weeknight dinners or special occasions. Tender, juicy chicken breasts are marinated in a zesty blend of lime, honey, soy sauce, garlic, and ginger, then seared to golden perfection. Paired with aromatic coconut milk-infused rice, this meal strikes the perfect balance between tangy, savory, and sweet. Garnished with fresh cilantro, green onions, and lime wedges, this dish is both visually stunning and irresistibly delicious. Ready in just an hour, it’s a wholesome, crowd-pleasing option that marries bold island flavors with comforting homemade simplicity. Perfect keywords: tropical chicken and rice, lime chicken, coconut rice recipe, easy chicken dinner, island-inspired meals.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 teaspoons lime zest
- 4 tablespoons lime juice
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons olive oil
- 1 cup coconut milk
- 1 cup chicken broth
- 1 cup long-grain white rice
- 2 stalks green onions, chopped
- 1 handful cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lime wedges (for garnish)
Instructions
In a medium bowl, combine lime zest, lime juice, soy sauce, honey, minced garlic, grated ginger, olive oil, salt, and black pepper. Mix well to create the marinade.
Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed.
While the rice is cooking, heat a large skillet or grill pan over medium heat. Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade for later use.
Cook the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and slightly charred. Optionally, baste the chicken with the reserved marinade during cooking for extra flavor (be sure to cook the marinade thoroughly as it contains raw chicken juices).
Once the chicken is done, let it rest for 5 minutes before slicing.
Fluff the cooked rice with a fork and stir in the chopped green onions and cilantro.
To serve, divide the coconut rice evenly among plates, top each portion with sliced lime chicken, and garnish with lime wedges.
Enjoy your Island Lime Chicken and Rice with a refreshing tropical drink or side salad!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5211 mg | 227% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 55.9 g | ||
| Protein | 229.4 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
