Coconut Chicken and Rice
Serves 8| Hands-On Time: | Total Time:
- Heat oven to 425° 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.
- 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 .
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.