Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups cooked jasmine rice
- 1 cup steamed broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup shredded carrots
- 1/4 cup toasted coconut flakes
Instructions
- In a mixing bowl, combine coconut milk, soy sauce, lime juice, honey, garlic, and ginger. Add chicken pieces to the marinade and refrigerate for at least 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook marinated chicken until golden brown, about 6–8 minutes.
- Pour reserved marinade into the skillet with cooked chicken and simmer for 2–3 minutes until slightly thickened.
- Serve over cooked rice and top with steamed broccoli, sliced bell pepper, shredded carrots, and toasted coconut flakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 10g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg