Coconut Lime Chicken and Rice Bowl
A one-pan wonder with tender chicken, fluffy jasmine rice, and zesty coconut-lime dressing. This thai-inspired chicken ready in about 55 minutes pairs (boneless, skinless) chicken thighs, jasmine rice, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs (boneless, skinless) chicken thighs
- 1 cup jasmine rice
- 1 cup coconut milk
- 2 tbsp lime juice
- 3 (minced) garlic cloves
- 1 cup vegetable broth
- 1 cup (trimmed) green beans
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp oil in a large skillet over medium-high heat. Add 1.5 lbs chicken thighs and cook for 5-6 minutes per side until golden and cooked through, then remove and set aside.
- Step 2: In the same skillet, add 1 cup jasmine rice, 1 cup coconut milk, 2 tbsp lime juice, 3 minced garlic cloves, 1 cup vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 3: Cook for 15-20 minutes until the rice is tender and the liquid is absorbed. Stir in 1 cup trimmed green beans and cook for 5 minutes until crisp-tender.
- Step 4: Return the chicken to the skillet and stir to coat in the coconut-lime sauce. Serve warm, garnished with fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Lime Chicken and Rice Bowl take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Lime Chicken and Rice Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Coconut Lime Chicken and Rice Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Lime Chicken and Rice Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Lime Chicken and Rice Bowl?
Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
