Coastal Chicken Bowls with

Coconut Rice

Chicken:

  • 2 lb boneless, skinless chicken thighs

  • 1/4 cup olive oil

  • Zest of 1 lime

  • Juice of 1 lime

  • 1/2 tsp cumin

  • 1/2 tsp coriander

  • 1 tsp chili powder

  • 1 tsp salt

Coconut Rice:

  • 1 1/2 cups white rice

  • 1 can coconut milk

  • 1 tbsp sugar

  • 1 tsp salt

  • 1 cup Water

Cilantro Lime Sauce:

  • 1 bunch of cilantro, de-stemmed

  • Juice of 1 lime

  • 1/4 tsp salt

  • 2 cloves of garlic

  • 1/3 cup Greek yogurt

  • 1/4 cup mayonnaise

Toppings:

  • Chopped mango

  • Chopped cabbage

Instructions:

  1. Using a rice cooker (or instant pot on the rice setting), add the rice, coconut milk, sugar, and water, and cook the rice. If you don't have a rice cooker or instant pot, you can cook the rice according to the package instructions on the stovetop. Just replace 13 oz of water with a can of coconut milk.

  2. Prepare the chicken. In a bowl, add the chicken thighs, 1/4 cup olive oil, zest of 1 lime, juice of 1 lime, 1/2 tsp cumin, 1/2 tsp coriander, 1 tsp chili powder, and 1 tsp salt. To enhance the flavor, you can let this marinate in the fridge for a couple of hours, but if you're short on time, it will still taste great if you skip this step.

  3. Heat a skillet over medium heat and once hot, lay the chicken thighs on it. Flip occasionally and cook until they reach an internal temperature of 170°F. Remove from the skillet and let the meat rest.

  4. For the sauce, add cilantro, lime juice, garlic cloves, Greek yogurt and mayo to a blender and blend until smooth.

  5. Chop the mango into chunks and thinly slice the cabbage.

  6. Slice up the chicken and serve it over the coconut rice, along with cilantro sauce, mango, and cabbage.