Maple Chicken Coconut Rice
A comforting dish featuring juicy marinated chicken paired with creamy coconut rice, perfect for quick weeknight dinners or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten-free
Ingredients
Scale
- 2 chicken fillets
- 1/4 cup pure maple syrup
- 1 tablespoon low-sodium soy sauce
- 1 cup full-fat coconut milk
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Instructions
- Marinate the chicken by combining the maple syrup and soy sauce in a bowl. Coat the chicken fillets evenly and let them marinate for 30 minutes.
- Heat the olive oil in a large skillet over medium heat.
- Cook the marinated chicken for 6-7 minutes on each side until caramelized and fully cooked (internal temp should reach 165°F). Remove from the heat and let it rest.
- Prepare the coconut rice by combining the coconut milk, water, and a pinch of salt in a separate pot. Bring to a boil.
- Add the jasmine rice to the boiling mixture. Stir, cover, and reduce the heat to low. Simmer for 15 minutes or until all the liquid is absorbed.
- Fluff the rice gently with a fork after letting it sit covered for an additional 5 minutes.
- Serve the chicken atop a generous scoop of coconut rice and drizzle any remaining marinade over the chicken.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Marinate chicken and prepare rice in advance for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
