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 water.
2. 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.
3. Once the rice is done cooking, remove from heat but keep the lid on and let it steam for 15 minutes.  
4. 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.
5. 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.
6. 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).
7. 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!
8. 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.