A simple, nourishing Coconut Lime Chicken and Rice recipe from Kale Junkie that brings a fresh, feel-good twist to a home-cooked meal. Tender chicken is simmered in creamy coconut milk with garlic, ginger, and fresh lime, then served over fluffy rice that soaks up all the rich, citrusy sauce. It’s an easy, one-pan-style dish that comes together quickly, making it perfect for slowing down and being more intentional at home—whether that means putting your phone aside while you cook, enjoying a screen-free dinner, or just taking a break from the usual digital noise. Bright, comforting, and deeply satisfying, it turns an ordinary night in into a simple reset.
INGREDIENTS
For the Chicken:
- 1 Pound Chicken Thighs, skin on
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Lime, zested
- 2 Tablespoons Avocado Oil
For the Rice:
- ½ cup shallots, chopped
- 3 Cloves Garlic, mashed
- 1 Inch Ginger, grated – this is also equivalent to 2 teaspoons of ground ginger
- 1-2 Thai Chilies or Serrano Peppers, thinly sliced
- 1 Cup Jasmine Rice, rinsed
- 4 Green Onions, sliced
- 1 Lime, juiced
- ½ Cup Chicken Broth
- 1 Cup Full-Fat Coconut Milk
- 1 Tablespoon Fish Sauce
- ¼ Cup Cilantro, chopped
INSTRUCTIONS
- Preheat the oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- Mix together the butter, brown sugar, mustard, Worcestershire sauce, poppy seeds, onion.
- Cut the rolls in half and put the bottom in the prepared baking dish. Top with half the ham. Add the cheese, and top with the remaining ham.
- Add the tops of the rolls and pour over the butter mixture. Cover with foil and bake for 15 minutes. Remove from the oven and remove the foil. Return to the oven and bake for an additional 10 minutes.
- Remove from the oven, cut and serve immediately.
