Coconut Lime Chicken with Jasmine Rice

Serves 4 — Total Time: 30 Minutes

INGREDIENTS

• 4 boneless chicken breasts 

• 1.5 cups jasmine rice 

• 1 can (13.5 oz) coconut milk 

• Juice and zest of 2 limes 

• 3 cloves garlic, minced 

• 1 tbsp fresh ginger, grated 

• 2 tbsp soy sauce 

• 1 tbsp honey 

• 1 tbsp olive oil 

• 1 tsp garlic powder 

• Salt and pepper to taste 

• Fresh cilantro and lime wedges for serving

DIRECTIONS

1. Cook jasmine rice according to package directions.

2. Season chicken with garlic powder, salt, and pepper.

3. Heat olive oil in a large skillet over medium high. Cook chicken 5-6 minutes per side until golden. Remove and set aside.

4. Add garlic and ginger to same pan. Cook 1 minute.

5. This is where the Citrus Press earns its keep — juicing 2 limes by hand is annoying, but the Citrus Press gets every last drop (peel still on, no seeds) in about ten seconds. Squeeze the juice and add the zest along with the coconut milk, soy sauce, and honey. Stir well. Stir well.

6. Simmer 5 minutes until sauce thickens slightly.

7. Return chicken to pan. Spoon sauce over top. Simmer 3 minutes.

8. Serve over jasmine rice. Top with cilantro and lime wedges.

Anna’s Tip 💛

• leftover chicken + sauce shredded into lettuce wraps or over rice the next day 

• Kitchen Insight: coconut milk needs the low simmer in step 6 — boiling it hard will break the sauce instead of thickening it