Coconut Lime Chicken

Name: Coconut Lime Chicken
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Ingredients: 10 oz Jasmine Rice; 1 tsp Salt; 1 tbsp Vegetable Oil; 1¼ lb Chicken Breast; 2 Bell Peppers; 3¼ tbsp Ginger; 2 cloves Garlic; 1⅔ cups Coconut Milk; 4 oz Baby Spinach; 1 Lime

By Eatpace

Chicken, bell pepper and spinach simmer in a coconut milk sauce with ginger and lime, served over jasmine rice. The sauce cooks while the rice steams.

Total: 37 min; 10 prep · 27 cook
Serves: 4; Scale it below
Calories: 696; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Coconut lime chicken with bell pepper and spinach over jasmine rice in a bowl.

37 min

Method

7 steps 10 min prep · 27 min cook

Cook

Step 1. Bring Jasmine Rice, Water and half the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes.
Step 2. Meanwhile, heat Vegetable Oil in a large skillet over medium-high heat. Add Chicken Breast and cook, stirring occasionally, until lightly browned but not yet cooked through, about 5 minutes.
Step 3. Add Bell Pepper to the skillet and cook, stirring, until starting to soften, about 3 minutes. Stir in Ginger and Garlic until fragrant, about 30 seconds.
Step 4. Pour in Coconut Milk and add the rest of the Salt. Bring to a gentle simmer over medium heat and cook until the chicken is cooked through with no pink inside, about 6 minutes.
Step 5. Remove the rice from the heat when the water is absorbed. Keep covered and let stand until tender, about 5 minutes, then fluff with a fork.
Step 6. Meanwhile, stir Baby Spinach into the skillet over medium heat until wilted, about 2 minutes. Remove from the heat and stir in the juice of Lime.

Finish & serve

Step 7. Spoon the rice into bowls and top with the chicken, vegetables and coconut sauce.

In the app, cook mode shows one step at a time with its timer, and it works offline.

Get the app

Tips

Good to know

Check that the chicken reaches 165°F in the thickest pieces.

Swap it

Use boneless, skinless chicken thighs instead of breast, simmering until they reach 165°F.

Leftovers

Cool leftovers promptly, refrigerate within 1 hour, and reheat thoroughly within 3 days.

In Eatpace

Plan it, and the grocery list follows.

Add this dinner to the plan or to Up next, and 8 of its 10 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.

Plan this dinner Free on iPhone

This plan 3 dinners to go