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Curry Lime Chicken with Coconut Brown Rice
from Kiwi and Carrot

Name: Curry Lime Chicken with Coconut Brown Rice
Prep time: 2H,15M
Cook time: 45M
Total time: 3H
Ingredients: 3 Tbsp. extra-virgin olive oil; Zest and juice from 1 lime; 1 tsp. ground cumin; 1 ½ tsp. ground coriander; 2 Tbsp. coconut aminos (can sub soy-sauce); 2 Tbsp. honey; 1 ½ tsp. salt; 2 tsp. curry powder; ½ cup canned coconut milk; Pinch cayenne pepper; 2 Lbs. chicken breasts, cut into thick strips (or chicken tenders); Cilantro and lime wedges for topping; ½ cup chicken broth + more if needed; 1 cup uncooked brown rice; 1 cup canned coconut milk (use the rest of the can from marinade); 1 cup water; Pinch of salt

Ingredients

You need 17 Ingredients

Pinch of salt

1 cup water

1 cup canned coconut milk (use the rest of the can from marinade)

1 cup uncooked brown rice

½ cup chicken broth + more if needed

Cilantro and lime wedges for topping

2 Lbs. chicken breasts, cut into thick strips (or chicken tenders)

Pinch cayenne pepper

½ cup canned coconut milk

2 tsp. curry powder

1 ½ tsp. salt

2 Tbsp. honey

2 Tbsp. coconut aminos (can sub soy-sauce)

1 ½ tsp. ground coriander

1 tsp. ground cumin

Zest and juice from 1 lime

3 Tbsp. extra-virgin olive oil

Steps

Showing 4 out of 8 Steps

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.
Preheat the grill to medium-high heat.
Cook the rice (see directions below)
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.