Lime and Coconut Rice Bowl
A flavorful and refreshing dish made with coconut rice, roasted chicken, and a squeeze of fresh lime juice.
Ingredients
- ●3 Medjool Datespitted
- ●1 cup Coconut Milk
- ●1 cup Jasmine Rice
- ●1 lb Boneless, Skinless Chicken Breast
- ●2 tablespoons Lime Juice
- ●1/4 cup Fresh Cilantro
- ●1/4 teaspoon Salt
- ●1 sprig Fresh Mint Leaf
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse the chicken breast and pat dry with paper towels. Season with salt.
- 3
Place the chicken on a baking sheet and roast for 25-30 minutes or until cooked through.
- 4
While the chicken is cooking, prepare the coconut rice. Rinse the rice in a fine mesh strainer and drain well.
- 5
In a medium saucepan, combine the coconut milk, rice, and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and fluffy.
- 6
Once the chicken is done, let it rest for 5 minutes before slicing.
- 7
To assemble the dish, place a scoop of coconut rice on a plate, top with sliced chicken, and garnish with fresh cilantro and a sprig of mint.
- 8
Squeeze a bit of lime juice over the top and serve immediately.