Ingredients
Scale
- 1 lb chicken breast, cut into pieces
- 1 cup coconut milk
- 2 cups jasmine rice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate chicken pieces in garlic powder, onion powder, paprika, salt, and pepper for at least 30 minutes.
- In a pot, cook jasmine rice according to package instructions.
- Heat olive oil in a pan over medium heat and sauté the marinated chicken until golden brown.
- Add coconut milk to the pan and let it simmer for about 10-15 minutes until the chicken is cooked through.
- Serve the chicken over the cooked rice, garnished with fresh cilantro and lime wedges.
Notes
For a vegetarian option, substitute chicken with tofu or chickpeas. Fresh herbs enhance the flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg