Description
A delightful blend of sweet, spicy, and savory flavors with marinated chicken served alongside creamy coconut rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1/4 cup soy sauce
- 1 tablespoon sriracha sauce
- 2 cloves garlic, minced
- 1 teaspoon chili flakes
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the maple syrup, soy sauce, sriracha, minced garlic, and chili flakes.
- Season the chicken breasts with salt and pepper. Heat the olive oil and sear the chicken for about 2–3 minutes on each side.
- Transfer the seared chicken to a baking dish and pour the marinade over it.
- Bake the chicken for 20–25 minutes until cooked through.
- Meanwhile, in a saucepan, combine jasmine rice, coconut milk, chicken broth, and salt. Bring to a boil, then reduce heat and simmer, covered, for 18–20 minutes.
- Let the chicken rest for a few minutes, then serve with the coconut rice garnished with cilantro and lime wedges.
Notes
For added flavor, marinate the chicken longer; if desired, use tamari for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg