Creamy Coconut Lime Chicken with Rice & Pasta
This cozy yet refreshing meal combines seared chicken fillets with a creamy coconut milk and lime sauce infused with garlic and herbs.
Served over soft rice and buttery pasta, it’s a perfect balance of tangy, creamy, and savory flavors — a tropical twist with Mediterranean comfort.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Ingredients
For the Chicken:
500g boneless chicken breasts or thighs, cut into fillets
2 tbsp olive oil
2 cloves garlic, minced
½ tsp paprika
½ tsp dried oregano
Salt & pepper, to taste
For the Creamy Coconut Lime Sauce:
1 tbsp olive oil
2 cloves garlic, minced
1 cup coconut milk
½ cup chicken broth
Juice and zest of 1 large lime
¼ cup heavy cream
1 tsp honey
1 tbsp chopped fresh cilantro or parsley
Salt & pepper, to taste
For the Rice and Pasta:
1 cup basmati or jasmine rice
1 cup short pasta (penne, rotini, or orzo)
3 cups water or broth
1 tbsp olive oil
½ tsp salt
Optional: ½ tsp lime zest or chopped herbs for finishing
Instructions
Step 1: Cook the Rice and Pasta
In separate pots, cook rice and pasta according to package directions.
Fluff rice and drain pasta.
Drizzle both with olive oil and keep warm.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium heat.
Season chicken with salt, pepper, oregano, and paprika.
Sear 5–6 minutes per side until golden brown and cooked through.
Remove from skillet and set aside.
Step 3: Make the Creamy Coconut Lime Sauce
In the same skillet, melt butter. Add garlic and saute for 30 seconds.
Pour in coconut milk, chicken broth, and lime zest. Stir well.
Simmer for 3–4 minutes, then stir in lime juice, honey, and cream (if using).
Season with salt and pepper to taste.
Add chopped cilantro or parsley for freshness.
Return chicken to the skillet and spoon sauce over it. Simmer 2–3 minutes to combine flavors.
Step 4: Assemble the Bowl
Spoon warm rice and pasta into each serving bowl (half and half).
Place chicken fillets on top.
Generously drizzle creamy coconut lime sauce over everything.
Garnish with extra lime zest, chopped herbs, and a light drizzle of olive oil.
Notes & Tips
Use fresh lime juice — bottled versions lack the bright citrus flavor.
If sauce is too tangy, add a splash of cream or coconut milk to balance it.
Don’t overcook the sauce — simmer gently to keep it silky.
Serve with steamed broccoli or grilled zucchini for color and texture.
Add a pinch of chili flakes if you like a mild kick (optional).
Variations
Mediterranean Fusion: Add sun-dried tomatoes or olives to the sauce for depth.
Tropical Style: Add crushed pineapple or mango cubes to the sauce for sweetness.
Vegan Option: Use tofu or chickpeas instead of chicken and coconut oil instead of butter.
Frequently Asked Questions
Q: Can I make the sauce ahead of time?
A: Yes! It stays fresh for 3 days in the fridge — reheat gently and whisk before serving.
Q: Can I serve it with only rice or pasta?
A: Absolutely — it’s great with either. Rice makes it cozier; pasta makes it richer.
Q: What’s the best coconut milk to use?
A: Full-fat coconut milk gives the creamiest texture, but light coconut milk works if you prefer it lighter.
Nutritional Information
Calories: 650 kcal
Protein: 42g
Fat: 28g
Carbohydrates: 55g
Fiber: 4g
Sugar: 6g