Need a healthy dinner idea? This Curry Lime Chicken with Coconut Brown Rice is both healthy and easy to make! In the morning, just throw a few ingredients in a Ziploc bag, and by that evening you have deliciously flavorful chicken to grill up for dinner! Cook some coconut brown rice and roasted veggies for the side, and you have a balanced, healthy and delicious dinner your whole family will love.
- 3 Tbsp. extra-virgin olive oil
- Zest and juice from 1 lime
- 1 tsp. ground cumin
- 1 ½ tsp. ground coriander
- 2 Tbsp. coconut aminos (can sub soy-sauce)
- 2 Tbsp. honey
- 1 ½ tsp. salt
- 2 tsp. curry powder
- ½ cup canned coconut milk
- Pinch cayenne pepper
- 2 lbs. chicken breasts, cut into thick strips (or chicken tenders)
- Cilantro and lime wedges for topping
- ½ cup chicken broth + more if needed
- 1 cup uncooked brown rice
- 1 cup canned coconut milk (use the rest of the can from marinade)
- 1 cup water
- Pinch of salt
- Place chicken tenders in a large Ziploc bag and add the first ten ingredients. Tightly seal the Ziploc and massage the chicken until it is well covered in the marinade. Refrigerate for at least two hours.
- Cook the rice (see directions, below)
- Preheat the grill to medium-high heat.
- Grill the chicken for six to seven minutes per side, or until the internal temperature reaches 165 degrees F.
- While grilling the chicken, pour the extra marinade in a small saucepan and add chicken broth. Bring to a rolling boil and boil while stirring for five to 10 minutes. As the sauce thickens and reduces, you can add more chicken broth if needed.
- Serve chicken over rice. Top with warm sauce, lime juice and cilantro. Serve with your choice of grilled or roasted veggies on the side.
- Combine rice, coconut milk, water and a pinch of salt in a medium saucepan. Stir well.
- Bring to a boil, turn heat to low and allow to cook until soft, about 45-50 minutes. Stir once in awhile. You may have to add more liquid if the rice is still slightly crunchy and the water has been absorbed.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.