Coconut Chicken and Rice

By AliceV

Not so anemic looking if the chicken breasts are browned first.

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

Details

Servings 8
Adapted from realsimple.com

Preparation

Step 1

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.