Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 cup coconut milk
- Juice of 2 limes
- 1 tablespoon honey
- 1 red bell pepper, sliced
- 1 cup corn kernels
- Fresh cilantro for garnish
Instructions
- Start by marinating the chicken. In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken breasts thoroughly and let them rest for about 15 minutes.
- While the chicken marinates, cook the jasmine rice in chicken broth for added flavor. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender.
- In a small saucepan, combine coconut milk, lime juice, and honey. Heat gently, stirring occasionally until well combined. This is your coconut lime drizzle.
- Heat a skillet over medium-high heat and cook the marinated chicken for about 6-7 minutes on each side, or until cooked through. Remove from heat and let it rest before slicing.
- In the same skillet, sauté the sliced bell pepper and corn until softened, about 5 minutes.
- Assemble your bowl by layering rice, sliced chicken, sautéed vegetables, and topped generously with the coconut lime drizzle. Garnish with fresh cilantro for a burst of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International