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 recipe, ready in about 55 minutes, pairs 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
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
