Coconut Chicken and Rice
Serves 8|
Hands-On Time:
20m
|
Total Time:
1hr
05m
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.
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.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
