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Coconut Lime Chicken and Rice Skillet is a vibrant and satisfying dish that perfectly marries the flavors of tropical coconut with the zesty punch of fresh lime. This one-pan meal is not only a feast for the senses but also a practical choice for busy weeknights, making it an ideal option for family dinners or meal prep. With its easy preparation and wholesome ingredients, this dish promises to deliver a delightful culinary experience that will leave everyone asking for seconds.

Coconut Lime Chicken and Rice Skillet

Discover the vibrant flavors of Coconut Lime Chicken and Rice Skillet, a delicious one-pan meal that combines creamy coconut milk and zesty lime for a truly tropical experience. Perfect for busy weeknights or meal prep, this dish features tender chicken thighs, aromatic spices, and colorful veggies all cooked harmoniously together. Easy to make and full of nutrients, it's a satisfying recipe that promises to impress your family and friends. Enjoy this culinary delight that will have everyone asking for seconds!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 tablespoon olive oil

1 cup (150g) long-grain rice

1 can (14 oz) coconut milk

1 cup (240ml) chicken broth

2 limes (zest and juice)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground ginger

1 teaspoon turmeric

Salt and pepper, to taste

1 cup (140g) frozen peas

1 red bell pepper, diced

1/4 cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: In a large skillet over medium-high heat, add the olive oil. Season the diced chicken thighs with salt, pepper, garlic powder, onion powder, ground ginger, and turmeric. Add chicken to the skillet and cook until browned, about 5-7 minutes. Remove the chicken and set it aside.

    Sauté Vegetables: In the same skillet, add the diced red bell pepper and sauté for about 3-4 minutes until softened.

      Cook the Rice: Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly. Then, pour in the coconut milk and chicken broth. Add the lime zest and juice, stirring to combine.

        Add Chicken Back: Return the browned chicken to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.

          Incorporate Peas: Stir in the frozen peas during the last 5 minutes of cooking. Check the rice for doneness; if it’s still too firm, add a splash more broth or water and continue to cook until tender.

            Serve: Once done, fluff the rice gently with a fork, garnish with chopped cilantro, and serve warm with lime wedges on the side.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings