Eating healthy can be difficult. Adam and I can attest to this truth. Healthy foods can get boring, sometimes it feels like you are constantly eating the same exact thing for every meal. Enter coconut lime chicken. It's meals like this that throw all that out the window. It's healthy but it doesn't taste like it. This is the type of meal that even unhealthy eaters can appreciate. Moist flavorful chicken sits on top of coconutty brown jasmine rice, it's all so exotic and delicious. Serve it with steamed veggies and you'll have yourself one yummy AND balanced meal! Try this recipe for dinner you'll be glad you did!
Coconut Lime Chicken
Coconut Lime Chicken
Ingredients:
3 tablespoons olive oil
Zest and juice of 1 lime
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons soy sauce
1 1/2 teaspoons salt
2 tablespoons sugar
2 teaspoons curry powder
1/2 cup canned light coconut milk
pinch cayenne pepper
2 pounds boneless, skinless chicken breasts
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges
Coconut Rice:1 cup jasmine rice (Brown or White)
1 cup canned light coconut milk
1 cup water
1/2 teaspoon salt
In a medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
3 tablespoons olive oil
Zest and juice of 1 lime
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons soy sauce
1 1/2 teaspoons salt
2 tablespoons sugar
2 teaspoons curry powder
1/2 cup canned light coconut milk
pinch cayenne pepper
2 pounds boneless, skinless chicken breasts
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges
Coconut Rice:1 cup jasmine rice (Brown or White)
1 cup canned light coconut milk
1 cup water
1/2 teaspoon salt
In a medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). Chicken can be cooked in a skillet if a grill is not available.
Serve chicken over rice sprinkled with chopped cilantro and lime wedges.
That sounds awesome! Marinades are what save me when I actually do eat healthy but I get sick of chicken so fast. This is a new one I'll definitely have to try!
ReplyDelete