Coconut Lime Chicken and Rice – Easy Tropical Dinner

Coconut Lime Chicken and Rice is your shortcut to a tropical vacation—no passport or TSA lines required. This easy, vibrant recipe brings together juicy chicken, creamy coconut milk, and zesty lime in a dish that somehow feels both indulgent and refreshing. If your weeknight dinners have been feeling a little “meh,” this is the flavorful shake-up you didn’t know you needed.

From the moment that tangy marinade hits the chicken to the final forkful of lime-infused rice, Coconut Lime Chicken and Rice delivers comfort with a twist. And if picky eaters or time crunches are your daily dinner battles? Don’t worry—this one’s a keeper.

Table of Contents

What is Coconut Lime Chicken and Rice?

Coconut Lime Chicken and Rice is basically dinner paradise in a bowl. Picture this: tender, marinated chicken seared to golden perfection, paired with fluffy basmati rice simmered in coconut milk and lime. It draws inspiration from Thai and Caribbean flavors, but it’s simplified for a home kitchen (no trips to a specialty grocery store required).

The coconut milk adds a rich, creamy base, while lime brings brightness and zing that cuts through beautifully. It’s the perfect combo of tangy, savory, and slightly sweet. What makes it really special is how it hits that sweet spot between comfort food and something a little different. Whether you’re craving a warm dinner on a rainy evening or something sunny and citrusy, this recipe has your back.

Reasons to Try Coconut Lime Chicken and Rice

First off, Coconut Lime Chicken and Rice is ridiculously easy to make. If you can stir a marinade and flip a piece of chicken, you can totally nail this dish. But beyond the ease, the flavor is where it shines—coconut milk and lime are a match made in culinary heaven, especially when they team up with garlic, soy sauce, and warm spices like cumin and coriander.

And let’s be honest: we all need more recipes that feel fancy but don’t require an entire afternoon. This one delivers dinner table bragging rights without the stress. Plus, it’s a complete meal—protein, carbs, flavor, done. It’s also perfect for meal prepping or feeding a crowd. Need one more reason? It’s a great way to shake up your usual chicken-and-rice routine without scaring off the picky eaters.

Ingredients Needed to Make Coconut Lime Chicken and Rice

For the Chicken:

• 4 boneless skinless chicken breasts
• 1 cup full-fat coconut milk
• ¼ cup lime juice (about 2 limes)
• Zest of 2 limes
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• Fresh chopped cilantro for garnish

For the Rice:

• 1 cup basmati rice
• 1½ cups water
• ½ cup full-fat coconut milk
• ½ tsp salt
• Zest of 1 lime
• 2 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions to Make Coconut Lime Chicken and Rice

Making Coconut Lime Chicken and Rice doesn’t need to feel intimidating. Below is your step-by-step guide that walks you through each part of the process—clearly, calmly, and confidently. From marinating the chicken to fluffing the rice, this guide will help you create a dinner that’s packed with bold flavor and tropical vibes. Follow along, and before you know it, dinner’s done and delicious.

Step 1: Marinate the Chicken for Flavor That Pops

First things first, grab a medium-sized bowl and whisk together the marinade ingredients: full-fat coconut milk, freshly squeezed lime juice, lime zest, minced garlic, soy sauce, honey, ground cumin, ground coriander, salt, and black pepper. This marinade is where all the flavor magic starts, so don’t rush it. The lime adds a bright citrus zing while the coconut milk brings that silky richness we’re after.

Place the chicken breasts into a large resealable bag or a shallow dish, then pour the marinade over the top. Make sure the chicken is completely coated—you want that flavor soaking in every crevice. Seal the bag (or cover the dish with plastic wrap) and refrigerate it for at least 30 minutes, but if you have time, let it marinate for up to 4 hours for deeper flavor.

Need help picking the right chicken or unsure about marinating time? Check out our Chicken with Buttered Noodles recipe for more chicken prep tips.

Step 2: Rinse and Prepare the Basmati Rice

Now let’s move to the rice, which is basically the creamy, citrusy bed for all that flavorful chicken. Start by rinsing the basmati rice in a fine mesh strainer under cold water. Keep rinsing until the water runs clear—this removes the excess starch that causes sticky rice. (Yes, this extra step is worth it.)

In a medium saucepan, combine your rinsed rice with 1½ cups of water, ½ cup of full-fat coconut milk, and ½ teaspoon of salt. Stir to combine. Bring it all to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes. Don’t peek—trapping steam is key here.

Looking for rice alternatives or trying to make this dish low-carb? We have options! Take a peek at our Cauliflower Chicken Soup for veggie-forward inspiration.

Step 3: Let the Rice Rest and Flavor It Up

Once your rice is tender and the liquid is absorbed, remove it from the heat and let it sit, still covered, for 5 minutes. This resting period finishes the cooking and makes the rice super fluffy.

After 5 minutes, uncover and fluff the rice gently with a fork. Now stir in the zest of 1 lime, 2 tablespoons of lime juice, and 2 tablespoons of chopped fresh cilantro. This is where the rice transforms from basic to “Whoa, what is that flavor?”

Step 4: Sear the Chicken to Golden Perfection

Take your marinated chicken out of the fridge and let it sit at room temp for 5–10 minutes. This helps it cook evenly. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, remove the chicken from the marinade (discard the leftover marinade) and carefully place the breasts in the hot skillet.

Cook each side for 5 to 7 minutes, or until golden brown and the internal temperature reaches 165°F. If the chicken is browning too quickly, turn the heat down to medium. The goal is juicy inside, golden outside.

Prefer using thighs or want to make it spicy? Swing by our Easy Bang Bang Chicken for spicy chicken swaps and more flavorful tweaks.

Step 5: Assemble and Serve with Style

Once your chicken is cooked and your rice is fluffed and ready, it’s time to assemble. Spoon a hearty portion of the lime-coconut rice onto your plates. Slice the chicken if you like or leave it whole—your call—and nestle it on top of the rice.

Finish with a sprinkle of fresh cilantro, extra lime zest, and a few lime wedges for squeezing. If you’re feeling fancy, a little drizzle of extra coconut milk or even some chopped mango on the side can take this meal to the next level.

Craving something cozy with it? Try serving with our Slow Cooker Thai Curried Chicken Soup as a starter for a full-on flavor fest.

What to Serve with Coconut Lime Chicken and Rice

This dish is pretty much a standalone stunner, but if you’re looking to build out your meal, a crunchy side salad or some grilled vegetables work perfectly. Think cucumber salad with a light vinaigrette or steamed green beans with a little garlic butter. If you’re leaning into the tropical vibe, serve it with a side of pineapple or mango salsa. Want something cozy and soup-like to go with it? Try a light starter like this Japanese Glass Noodle Soup or even our High Protein Weight Loss Soup if you’re keeping things nutritious.

Key Tips for Making Coconut Lime Chicken and Rice

1. Marinate longer for flavor: Even just an hour makes a difference, but 4 hours? Chef’s kiss.
2. Use full-fat coconut milk: Skip the light version—it just won’t give you the creamy richness this dish is known for.
3. Zest before juicing: Always zest your limes before cutting them. Your fingers will thank you.
4. Don’t overcook the chicken: Dry chicken = dinner sadness. Use a thermometer to check for 165°F.
5. Let the rice rest: Don’t skip that 5-minute post-cooking nap. It helps it finish steaming and stay fluffy.

Storage and Reheating Tips for Coconut Lime Chicken and Rice

Got leftovers? Lucky you. Store everything in airtight containers in the fridge for up to 4 days. For best results, keep the rice and chicken separate. Reheat in the microwave with a splash of water or extra coconut milk to bring back that steamy goodness. If you’re reheating on the stovetop, a covered skillet over low heat works great—again, just add a little moisture to keep it from drying out. And yes, this recipe freezes well too. Wrap chicken portions separately and store the rice in a freezer-safe container. Reheat frozen portions in the microwave after thawing overnight in the fridge.

FAQs

Can I use chicken thighs instead of breasts?
Totally. Thighs are juicier and just as flavorful—adjust cook time slightly for thickness.

Can I make it dairy-free/gluten-free?
It’s already dairy-free, and for gluten-free, just sub tamari for soy sauce.

Can I use brown rice instead?
Yes, just increase the cook time and liquid a bit. Brown rice needs more love (and patience).

Is this spicy?
Not at all! But you can toss in some chili flakes or fresh jalapeño if you like a kick.

Can I meal prep this?
Absolutely. It keeps well and tastes even better the next day.

Final Thoughts

If you’re craving something bold, cozy, and just a little out of the ordinary, Coconut Lime Chicken and Rice is calling your name. It’s one of those “everyone at the table is happy” meals that looks fancy but takes less than an hour to pull off. From the tangy lime to the creamy coconut, this dish brings sunshine to your dinner table—no matter the season. And when you’re ready for your next flavor-packed weeknight win, don’t miss our Healthy Chicken Alfredo Tater Tot Casserole or Hearty Beef Cowboy Casserole. Dinner just got way more interesting.

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