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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.
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.
- 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
- 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 water.
- While the rice is cooking, saute the mushrooms: Thinly slice the mushrooms and place into a pan with butter. Heat the pan to medium-high heat and sauté for a few minutes until the mushrooms begin turning golden, then add the minced garlic and a couple pinches of salt and cook another minute. Then reduce the heat to low for about 5-8 minutes, stirring occasionally, until deeply golden.
- Once the rice is done cooking, remove from heat but keep the lid on and let it steam for 15 minutes.
- Prep the chicken: Cut the chicken breasts into cutlets, then cover with plastic wrap or place into a plastic bag and pound to even thickness. In a small bowl, mix together the spices. Coat the chicken breast with avocado oil, then sprinkle the spices on chicken, seasoning both sides.
- 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. Repeat until all of the chicken is cooked, adding oil if needed.
- Once the rice is done resting, remove the lid and fluff the rice with a fork. Then add the remaining 2 cups of broth, 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 if desired (I added another 1/4 tsp).
- 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!
- 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.
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
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
PrintBrothy Coconut Lime Rice and Chicken
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!
- 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
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
Chicken:
1 1/2 lbs chicken breast, sliced into cutlets and pounded to even thickness
2 Tbsp avocado oil
3/4 tsp granulated garlic
3/4 tsp ground coriander
3/4 tsp pink salt, to preference
1/2 tsp dried oregano
Fresh cracked black pepper
Mushrooms:
2 cups thinly sliced baby Bella mushrooms
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
Instructions
- 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 water.
- While the rice is cooking, saute the mushrooms: Thinly slice the mushrooms and place into a pan with butter. Heat the pan to medium-high heat and sauté for a few minutes until the mushrooms begin turning golden, then add the minced garlic and a couple pinches of salt and cook another minute. Then reduce the heat to low for about 5-8 minutes, stirring occasionally, until deeply golden.
- Once the rice is done cooking, remove from heat but keep the lid on and let it steam for 15 minutes.
- Prep the chicken: Cut the chicken breasts into cutlets, then cover with plastic wrap or place into a plastic bag and pound to even thickness. In a small bowl, mix together the spices. Coat the chicken breast with avocado oil, then sprinkle the spices on chicken, seasoning both sides.
- 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. Repeat until all of the chicken is cooked, adding oil if needed.
- Once the rice is done resting, remove the lid and fluff the rice with a fork. Then add the remaining 2 cups of broth, 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 if desired (I added another 1/4 tsp).
- 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!
- 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:
- Light coconut milk is a lower fat and more mild coconut flavor, so use full-fat if you would prefer a strong coconut flavor.
- 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!
- 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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