Coconut Lime Chicken and Vegetable Rice
Juicy chicken breast, bell pepper, zucchini, and spinach simmered in a lightly spiced coconut-lime sauce over brown rice.
- Calories
- 930
- Protein
- 52g
- Carbs
- 86g
- Fat
- 38g
Per serving
Ingredients
For 4 servings · 55 min total
- chicken breastpatted dry28 oz
- brown rice14 oz
- coconut milk16 fl oz
- bell pepperthinly sliced2
- zucchinihalved lengthwise and sliced12 oz
- fresh spinachroughly chopped6 oz
- onionthinly sliced1/2 lb
- garlicminced2 clove
- limejuiced2
- cooking oil4 tbsp
- cumin1 tsp
- smoked paprika1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Thinly slice the onion, bell pepper, and zucchini, mince the garlic, roughly chop the spinach, and juice the lime. Do not rinse the chicken. Pat the chicken dry, season both sides with the salt, pepper, cumin, and smoked paprika. Wash the board, knife, and your hands with soap and water before touching anything else.
- 2Cook the brown rice according to the package directions until the grains are tender and the liquid is absorbed, about 35-45 minutes. Let it stand covered until fluffy and steam is no longer visible.
- 3Heat the cooking oil in a large skillet over medium-high heat. Add the chicken and sear until golden on both sides, about 3-4 minutes per side, until it releases from the pan on its own. Transfer it to a clean plate. This browning step is not the final doneness check.
- 4Lower the heat to medium. Add the onion and bell pepper, season with a pinch of salt, and cook until slightly softened and fragrant, about 3-4 minutes. Add the zucchini and garlic, then cook until the zucchini is crisp-tender and the garlic is fragrant, about 2-3 minutes.
- 5Pour in the coconut milk and half the lime juice. Return the chicken to the skillet, cover, and simmer until the sauce is gently bubbling and the thickest part of the chicken reads 165°F (74°C) on an instant-read thermometer, about 8-12 minutes.
- 6Stir in the spinach and cook until wilted and the coconut sauce coats the vegetables, about 1-2 minutes. Taste and adjust with the remaining lime juice, salt, and pepper. The sauce is ready when it is fragrant and lightly thickened.
- 7Slice the chicken after it has finished cooking and serve it over the brown rice with the vegetables and coconut sauce.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.