Coconut Chicken and Rice
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 8 boneless, skinless chicken-breast halves
- 2 garlic cloves, minced
- 1/2 teaspoon cayenne
- zest from 2 limes
- 3 cups uncooked basmati rice
- 2 cups chicken stock
- 1 14-ounce can coconut milk
- 1/4 cup fresh cilantro leaves
- 1 teaspoon salt
- juice from 2 limes
- 1/2 cup flaked sweetened coconut
Directions
- Heat oven to 325° F. Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Sprinkle the chicken breasts with the garlic, cayenne, and lime zest; set aside.
- Place the rice in the baking dish. Combine the chicken stock, coconut milk, cilantro, salt, and lime juice and pour onto the rice. Arrange the chicken on top of the rice. Cover with foil and bake 25 to 30 minutes or until the rice is tender and the chicken is cooked through.
- Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.
Nutritional Information
- Per Serving
- Calories 571
- Calcium 53mg
- Carbohydrate 66g
- Cholesterol 78mg
- Fat 17g
- Fiber 2g
- Iron 5mg
- Protein 37mg
- Sat Fat 12g
- Sodium 401mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The recipe can be made up to 1 day ahead. Cover with foil and refrigerate. Reheat, covered, in a 325° F oven for 20 minutes
or until a knife inserted into the chicken comes out warm.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
