Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Sprinkle the chicken breasts with the garlic, cayenne, and lime zest; set aside. Place the rice in the baking dish.
Combine the chicken stock, coconut milk, cilantro, salt, and lime juice and pour onto the rice. Arrange the chicken on top of the rice. Cover with foil and bake 25 to 30 minutes or until the rice is tender and the chicken is cooked through.
Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.
Make-Ahead: The recipe can be made up to 1 day ahead. Cover with foil and refrigerate. Reheat, covered, in a 325° F oven for 20 minutes or until a knife inserted into the chicken comes out warm.
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So I found this recipe in my recipe file to make again, (I should have looked it up online to check it) because I remembered something going wrong. It went horribly wrong last night. The rice does not cook, the rice to liquid ratio is off, it should be 1 cup rice to 2 1/4 c. liquid. When I try it again, I will use only 2 cups of rice to 4 1/2 cups liquid. And raise the temp to 400. The chicken has a great flavor but it was overdone. I even put the rice back in with more liquid and it was still crunchy!! UGH! If anyone else trys this, let me know how they fixed it. Because I still think the ingredient list is incorrect. I used brown basmati to make it healthier and served with a side of broccoli.
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