Brothy Coconut Lime Rice and Chicken

The brothy coconut lime rice in this meal is everything! It is so refreshing, flavorful, and fun. It’s a great way to switch up rice if you get tired of it sometimes – and it pairs perfectly with the juicy pan-seared chicken and butter sautéed mushrooms. Winter is the prime time to eat coconut and lime and this Brothy Coconut Lime Rice and Chicken is perfectly cozy, nourishing, and delicious.

Plus, if you love meals that are incredibly nutrient-dense with bioavailable nutrients, then you’ve found the one! Coconut milk, broth, and lime add so many nutrients and healthy fats to the rice and there’s plenty of protein from the chicken, making it a more balanced meal. For a dish that lacks many veggies, microgreens more than make up for it – if you didn’t know, microgreens are between 5x-40x higher in nutrients than their vegetable counterpart. I used a rainbow mix of microgreens from bok choy, cabbage, kale, mustard, and kohlrabi microgreens.

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Nutritional benefits of this recipe

• Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy. 
• Coconut milk is rich in caprylic acid, which helps fight high cholesterol, candida/yeast, and digestive disorders.
• Broth is rich in glutamine, collagen, and gelatin and is a superfood for the gut, immune system, skin, hair, nails, and more.
• Mushrooms are an excellent source of vitamins and minerals, including selenium, potassium, copper, and phosphorus. They have antioxidants such as glutathione and ergothioneine. They contain beta-glucans, a type of fiber that stimulates the immune system and enhances the body’s ability to fight infections.
• Microgreens may be tiny, but they’re incredibly nutrient-dense, often containing even higher levels of vitamins C, E, and K, along with powerful antioxidants, than their fully grown counterparts (for example, broccoli microgreens are more nutrient dense than broccoli itself!). These young greens support immune health, reduce oxidative stress, and provide a simple way to add concentrated, whole-food nutrition to everyday meals.
• Garlic – also rich in antioxidants and has anti-microbial benefits. Promotes immune health. 

Ingredients for Brothy Coconut Lime Rice and Chicken

Chicken breast

Jasmine rice – basmati rice would also work

Canned light coconut milk – I used light coconut milk for a mild coconut flavor; however, if you would prefer a strong coconut flavor, then I recommend opting for a can of full-fat coconut milk instead!

Limes – I zested and juiced a lime into the rice after it was done cooking. You can also add some extra zest on top of the dish as a garnish if desired!

Spices: granulated garlic, ground coriander, dried oregano, salt, black pepper

Avocado oil and butter for cooking

Mushrooms – I used baby bella mushrooms

Garlic cloves – for cooking with the mushrooms

Cilantro

Microgreens – adds so many nutrients to this dish! Microgreens are 40x higher in vitamins and minerals than their mature plant counterparts (such as broccoli, radishes, etc). They are incredibly rich in vitamins (A, C, E, K), minerals (potassium, iron, zinc, magnesium), antioxidants, and polyphenols.

How to make Brothy Coconut Lime Rice and Chicken

1. Start prepping the rice: Thoroughly rinse the rice until the water runs clear then put into a pot. Add the can of light coconut milk (or full-fat if you want strong coconut flavor) as well as 1/4 cup of broth. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes until the rice has absorbed the liquid.
2. While the rice is cooking, prep the chicken and mushrooms:
3. Cut the chicken breasts into cutlets, then cover with plastic wrap or place into a plastic bag and pound to even thickness. Lay the chicken onto a platter in a single layer. In a small bowl, mix together the spices. Coat the chicken breast with avocado oil, then sprinkle the spices evenly on the chicken, seasoning both sides.
4. Wash and slice the mushrooms and set aside. 
5. Also go ahead and chop up the cilantro to be used in the rice later.
6. Once the rice is done cooking, remove from heat but keep the lid on and let it steam for 10-15 minutes while you cook the chicken and the mushrooms.
7. Cook the chicken: Preheat a skillet to medium-high heat with a tablespoon of avocado oil. Once hot, add the chicken in a single layer (it’ll take 2-3 sessions) and cook for about 1 1/2 minutes, then flip and cook another 1 1/2 minutes. Mine took 3 minutes total to reach 165ºF in the center, but adjust according to how thick the chicken breast is. Remove and put onto a plate and cover to keep warm, allowing the meat to rest. Repeat until all of the chicken is cooked, adding oil if needed. You’ll now use this pan for the mushrooms:
8. Sauté the mushrooms: Put the sliced mushrooms and butter into the used chicken skillet and sauté on medium-high for several minutes until golden. Then add the minced garlic and a couple pinches of salt and cook another minute. Then turn the heat to low and let it cook down a little more, stirring occasionally, while you finish the rice.
9. Finish the rice: Remove the lid from the rice and add the remaining 2 cups of broth and stir it all together. Then incorporate the zest and juice of 1-2 limes, 1 Tbsp of finely chopped cilantro, and 1/4 tsp salt. Taste test and add more salt as needed to bring out the flavors (I added another 1/4 tsp). Turn on medium-high heat to warm it back up for a few minutes. 
10. To serve: Put the brothy rice into the bottom of a shallow bowl, top with chicken, sautéed mushrooms, microgreens, and fresh cilantro. Feel free to add some lime zest on top for an extra pop of flavor. Eat as-is or pair it with some toasted sourdough with butter, or a side salad. Enjoy!
11. Please leave a rating and review if you try this recipe! I would love to know how it turned out for you and your engagement on my website helps me more than you know.

What are microgreens?

Microgreens are young vegetable greens that have been harvested just after the first true leaves appear, rather than letting the plant fully grow into the vegetable. Microgreens may be tiny, but they’re incredibly nutrient-dense. They are packed with concentrated vitamins, minerals, antioxidants, and beneficial plant compounds. Studies have shown that microgreens can contain significantly higher levels of nutrients like vitamin C, vitamin E, vitamin K, and beta-carotene compared to their fully grown counterparts. These levels have been shown to be up to 40x the amount compared to the fully grown vegetable!

Because they’re harvested early, microgreens retain vibrant phytonutrients that help support immune health, reduce oxidative stress, and promote healthy skin and cellular function. Varieties like cabbage, broccoli, kale radish, etc. each offer their own unique benefits. Adding a handful of fresh microgreens to meals is an easy way to boost nutrient intake significantly.

Now where to buy: I buy mcirogreens at my local health food store. You can also search for them at your local farmers market as I’ve seen them there many times as well.

Modifications and variations

• Use full-fat coconut milk in place of light coconut milk for a stronger coconut flavor and some extra healthy fats.
• Grill the chicken instead of cooking it in a pan.
• Adjust the lime juice and zest to preference. I used the zest of 1 lime and the juice from 1 1/2 limes, but it’ll really depend on preference and how large / juicy the limes are.
• The mushrooms add a deep, rich flavor to this dish and a little goes a long way in my opinion – if you want the dish to stay bright and light, then feel free to omit the mushrooms, but I love the earthy, flavorful addition they add! And if you love a lot of mushrooms, then feel free to use more!

Other recipes you’ll love

Pesto Chicken with Farro and Blistered Tomatoes

Minted Lamb Meatball Bowls

One-Pot Tuscan Pasta with Beef and Ricotta

I hope you love this Brothy Coconut Lime Rice and Chicken! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!

Verse of the Day: ” For we do not wrestle against flesh and blood, but against the rulers, against the authorities, against the cosmic powers over this present darkness, against the spiritual forces of evil in the heavenly places. Therefore take up the whole armor of God, that you may be able to withstand in the evil day, and having done all, to stand firm.” – Ephesians 6:12-13

Brothy Coconut Lime Rice and Chicken

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This Brothy Coconut Lime Rice and Chicken is so refreshing, flavorful, and nourishing. It’s a great way to switch up rice to be more fun!

• Author: Christine Manes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner, Lunch
• Method: Stovetop
• Diet: Dairy-Free, Gluten-Free

Ingredients

Scale 1x2x3x

Rice:

1 cup jasmine rice

1 (13.5-oz) can light coconut milk – or full-fat if desired for stronger flavor

2 1/4 cups chicken broth, divided

1/4 tsp salt, more to preference

1–2 limes, juiced and zested, to preference

1 Tbsp finely chopped cilantro, more to preference

Chicken:

1 1/2 lbs chicken breast, sliced into cutlets and pounded to even thickness

2 Tbsp avocado oil

1 tsp granulated garlic

1 tsp ground coriander

3/4 tsp pink salt, to preference

1/2 tsp dried oregano

Fresh cracked black pepper

Mushrooms:

2–3 cups thinly sliced baby Bella mushrooms – they cook down a lot!

2 Tbsp grass-fed butter (adds the best flavor! If you need dairy-free, then use avocado oil)

2 garlic cloves, minced

Couple pinches of salt

For garnish:

Fresh cilantro

Microgreens

Lime slices

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Instructions

1. Start prepping the rice: Thoroughly rinse the rice until the water runs clear then put into a pot. Add the can of light coconut milk (or full-fat if you want strong coconut flavor) as well as 1/4 cup of broth. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes until the rice has absorbed the liquid.
2. While the rice is cooking, prep the chicken and mushrooms:
3. Cut the chicken breasts into cutlets, then cover with plastic wrap or place into a plastic bag and pound to even thickness. Lay the chicken onto a platter in a single layer. In a small bowl, mix together the spices. Coat the chicken breast with avocado oil, then sprinkle the spices evenly on the chicken, seasoning both sides.
4. Wash and slice the mushrooms and set aside. 
5. Also go ahead and chop up the cilantro to be used in the rice later.
6. Once the rice is done cooking, remove from heat but keep the lid on and let it steam for 10-15 minutes while you cook the chicken and the mushrooms.
7. Cook the chicken: Preheat a skillet to medium-high heat with a tablespoon of avocado oil. Once hot, add the chicken in a single layer (it’ll take 2-3 sessions) and cook for about 1 1/2 minutes, then flip and cook another 1 1/2 minutes. Mine took 3 minutes total to reach 165ºF in the center, but adjust according to how thick the chicken breast is. Remove and put onto a plate and cover to keep warm, allowing the meat to rest. Repeat until all of the chicken is cooked, adding oil if needed. You’ll now use this pan for the mushrooms:
8. Sauté the mushrooms: Put the sliced mushrooms and butter into the used chicken skillet and sauté on medium-high for several minutes until golden. Then add the minced garlic and a couple pinches of salt and cook another minute. Then turn the heat to low and let it cook down a little more, stirring occasionally, while you finish the rice.
9. Finish the rice: Remove the lid from the rice and add the remaining 2 cups of broth and stir it all together. Then incorporate the zest and juice of 1-2 limes, 1 Tbsp of finely chopped cilantro, and 1/4 tsp salt. Taste test and add more salt as needed to bring out the flavors (I added another 1/4 tsp). Turn on high heat to quickly warm it back up for a few minutes. 
10. To serve: Put the brothy rice into the bottom of a shallow bowl, top with chicken, sautéed mushrooms, microgreens, and fresh cilantro. Feel free to add some lime zest on top for an extra pop of flavor. Eat as-is or pair it with some toasted sourdough with butter, or a side salad. Enjoy!
11. Please leave a rating and review if you try this recipe! I would love to know how it turned out for you and your engagement on my website helps me more than you know.

Notes:

• The rice may absorb the broth if storing as leftovers, so feel free to add more if desired, or even if you prefer more broth than I call for.
• Light coconut milk is a lower fat and more mild coconut flavor, so use full-fat if you would prefer a strong coconut flavor and even creamier rice.
• The mushrooms add a deep, rich umami flavor to this dish – if you want the dish to stay bright and light, then feel free to omit the mushrooms… but I love the earthy, flavorful addition they add! And if you love a lot of mushrooms, then feel free to use more!
• For the limes, I personally used zest of 1 medium lime but juice from 1 1/2 limes – you can adjust this to preference – and it’ll also depend on how big / how juicy the limes are that you are using.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 583
• Fat: 24
• Carbohydrates: 45
• Protein: 42

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