Description

A creamy, flavorful, and easy one-pan meal featuring tender baked chicken and jasmine rice in a rich coconut milk sauce.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cubed
1 can (13.5 oz) coconut milk
1 tbsp soy sauce (or tamari/coconut aminos)
1 tsp lime juice
2 cloves garlic, minced
1 tsp ginger, grated
2 cups cooked jasmine rice
1 tbsp vegetable or coconut oil
salt and pepper to taste
fresh cilantro or green onions for garnish

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Instructions

Preheat oven to 375°F (190°C).
Heat oil in an oven-safe skillet. Sear chicken cubes for 2-3 mins.
Add garlic and ginger; sauté for 1 min.
Pour in coconut milk, soy sauce, and lime juice. Stir.
Gently fold in cooked rice until coated.
Transfer skillet to oven and bake for 18-22 mins, until chicken is cooked.
Rest for 5 mins, then garnish and serve.

Notes

For a lighter sauce, use light coconut milk.
Substitute chicken with shrimp, tofu, or chickpeas.
Use cauliflower rice for a low-carb option.
Fresh lime juice and ginger are recommended for best flavor.

Prep Time: 10 min
Cook Time: 20 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Calories: 450 kcal
Sugar: 3 g
Sodium: 800 mg
Fat: 20 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 30 g