Curry Lime Chicken with Coconut Brown Rice

Curry Lime Chicken with Coconut Brown Rice
from Kiwi and Carrot

You need 17 Ingredients
Showing 4 out of 8 Steps
  1. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165 degrees F. *If cooking on a Panini grill it will cook much faster (about 6-7 minutes total on my grill), so watch carefully.
  2. Preheat the grill to medium-high heat.
  3. Cook the rice (see directions below)
  4. Place chicken tenders in a large Ziploc bag and add the first ten ingredients. Tightly seal the Ziploc and massage the chicken until it is well covered in the marinade. Refrigerate for at least 2 hours.

Kiwi and Carrot

We’re Elizabeth and Sarah–a mother-daughter cooking combo. We love creating (mostly) healthy recipes together, using fresh and clean ingredients.

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Recipe Tags
zest, coconut, curry, chicken, lime, peas