Before we dive into the delicious details of this Coconut Lime Chicken with Rice recipe, can I just say—thank you. Whether you’ve been following my kitchen adventures for a while or this is your first visit, I’m so grateful to have you here. It means the world to share meals that bring joy, comfort, and just the right touch of tropical sunshine to your dinner table. 💛
And this one? It’s special. Creamy coconut, zesty lime, tender chicken, and fragrant jasmine rice… It’s a dinner that feels like a mini escape to somewhere warm and breezy. And guess what? It all comes together with simple pantry staples and a little bit of love.
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Why You’ll Love This Coconut Lime Chicken
This recipe is anything but boring!! It’s:
- Creamy without being heavy (thanks to that dreamy coconut milk)
- Zesty and refreshing from the lime juice and zest
- Easy to throw together on a weeknight
- Versatile enough for guests or meal prep
- Naturally gluten-free and super adaptable for different diets
I promised you versatile, and here’s proof! Chicken breasts or thighs both work beautifully, and the marinade doubles as a silky sauce you’ll want to spoon over everything.
What Does Coconut Lime Chicken Taste Like?
Ohhh, friend. The flavor here is chef’s kiss. The coconut milk gives a rich, velvety backdrop, while the lime cuts through with brightness and zing. Garlic adds warmth, olive oil makes it luscious, and when it all comes together over fluffy jasmine rice? Total harmony. Think: a tropical vacation in every bite.
Benefits of This Recipe
- Quick & low effort – perfect for busy evenings
- Light yet filling – won’t weigh you down
- Great for batch cooking – leftovers taste even better!
- Kid-friendly with mild, balanced flavors
- Freezer-friendly for the future you!
Ingredients You’ll Need
For the Chicken:
- 4 chicken breasts or thighs (boneless, skinless)
- 1 can (13.5 oz) coconut milk
- 2 tbsp lime juice (fresh is best!)
- 1 tbsp lime zest
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
For the Rice:
- 1 cup jasmine rice
- 2 cups chicken broth or water
Optional Garnishes:
- Fresh cilantro
- Lime wedges
Tools You’ll Need
- Large bowl (for marinating)
- Medium saucepan (for rice)
- Large skillet (nonstick or stainless works great)
- Tongs or spatula
- Measuring cups & spoons
- Zester or fine grater
Ingredient Swaps & Additions
Feeling creative? Try these twists:
- Protein: Swap in shrimp or tofu for a pescatarian/vegetarian version.
- Spice it up: Add a diced jalapeño or a sprinkle of red chili flakes.
- Veggie boost: Stir in baby spinach or steamed broccoli at the end.
- Extra creamy: Stir a spoon of Greek yogurt into the sauce off heat.
How to Make Coconut Lime Chicken with Rice
1. Marinate the Chicken
In a large bowl, whisk together coconut milk, lime juice, zest, olive oil, garlic, salt, and pepper. Add chicken and toss to coat. Let marinate at least 30 minutes, or up to 2 hours for deeper flavor.
2. Cook the Jasmine Rice
In a medium saucepan, bring broth or water to a boil. Add rice, reduce heat, cover, and simmer 15 minutes or until fluffy. Set aside.
3. Sear the Chicken
Heat a large skillet over medium. Remove chicken from marinade (but save the marinade!) and sear for 6–7 minutes per side, until golden and cooked through (165°F internal temp).
4. Simmer in Sauce
Pour the reserved marinade into the skillet. Simmer for 3–4 minutes, until the sauce thickens slightly and hugs the chicken like a cozy tropical blanket.
5. Plate & Serve
Serve chicken over rice, spoon sauce generously on top, and finish with cilantro and lime wedges if you’re feeling fancy. ✨
What to Serve with Coconut Lime Chicken
Need a little something on the side? Try:
- Grilled pineapple or mango salad
- Roasted sweet potatoes
- Coconut water or lime spritzer
- A chilled glass of white wine or sparkling lemonade
Tips for the Best Chicken
- Marinate ahead – overnight if you can!
- Use full-fat coconut milk for the richest flavor
- Zest before juicing your lime – makes life easier!
- Don’t skip the resting time after cooking; it keeps the chicken juicy.
- Fluff that rice with a fork, not a spoon!
Storage Instructions
Got leftovers? Lucky you!
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze cooked chicken and sauce (separate from rice) for up to 2 months.
- Reheat: Gently in the microwave or on stovetop with a splash of water or broth to loosen the sauce.
Frequently Asked Questions
Can I use light coconut milk?
You can! Just note the sauce will be thinner and slightly less rich.
What if I don’t have jasmine rice?
Basmati or even brown rice work beautifully. Quinoa is a great option too.
Is this recipe spicy?
Not at all! But you can totally add heat if you like (hello, chili flakes 🌶️).
A Quick Recap
This Coconut Lime Chicken with Rice is the dinner your taste buds have been waiting for:
🌴 Creamy.
🍋 Zesty.
🔥 Quick.
🥰 Comforting.
You’ll make it once, and it’ll go into heavy rotation—I promise.
More Recipes Featuring Peaches of the Tropics 🍑🌴
Craving more warm-weather magic? Try these next:
- Mango Coconut Chicken Bowls
- Pineapple Teriyaki Skewers
- Tropical Fruit Rice Pudding
Share the Love!
If you try this Coconut Lime Chicken, I’d love to see your creations!
📸 Tag me on Pinterest, leave a review, or drop your thoughts in the comments. Let’s keep the flavor party going!
Nutritional Information (Per Serving)
- Calories: ~350 kcal
- Protein: ~28g
- Carbs: ~25g
- Fat: ~18g
Coconut Lime Chicken with Rice
Equipment
- Large bowl (for marinating)
- Medium saucepan (for rice)
- Large skillet
- Tongs or spatula
- Measuring cups and spoons
- Zester or grater
Ingredients
- For the Chicken:
- 4 chicken breasts or thighs boneless, skinless
- 1 can 13.5 oz coconut milk
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Rice:
- 1 cup jasmine rice
- 2 cups chicken broth or water
- Optional Garnishes:
- Fresh cilantro
- Lime wedges
Instructions
- Marinate the Chicken: In a large bowl, whisk together coconut milk, lime juice, lime zest, olive oil, garlic, salt, and pepper. Add chicken and coat well. Marinate for at least 30 minutes (or up to 2 hours in the fridge).
- Cook the Rice: In a medium saucepan, bring broth or water to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes or until cooked and fluffy.
- Cook the Chicken: Heat a large skillet over medium heat. Remove chicken from the marinade (reserve the marinade) and sear 6–7 minutes per side, or until cooked through.
- Add the Marinade: Pour reserved marinade into the skillet and simmer 3–4 minutes until slightly thickened.
- Serve: Spoon rice onto plates, top with chicken, and pour sauce over. Garnish with cilantro and lime wedges if desired.