Coconut-Lime Chicken
Bell Pepper Rice
Ingredients
- 1½ lb boneless, skinless chicken thighs
- 3 Tbsp olive oil, divided
- 3 green onions, sliced
- 1 (13.5-oz) can coconut milk
- ¼ cup Asian sweet chili sauce
- ¼ cup honey
- ¼ cup lime juice
- 2 Tbsp low-sodium soy sauce
Instructions
- Cook chicken in 2 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet.
- Add onions and 1 Tbsp oil to skillet; cook 1 minute. Add coconut milk, chili sauce, honey, lime juice, and soy sauce to skillet; reduce heat to medium, and cook 6 to 8 minutes or until thickened.
- Return chicken to skillet, turning to coat. Cook 2 minutes or until thoroughly heated.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag jasmine rice
- 2 red or yellow bell peppers, chopped
- 1 onion, chopped
- 2 Tbsp olive oil
- ⅓ cup chopped fresh basil
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook bell peppers and onion in hot oil in a large skillet over medium-high heat 8 minutes or until browned and tender. Stir in rice, basil, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
293
|
236
|
529
|
| Fat (g) | 13 | 5 | 18 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 23 | 4 | 27 |
| Carb (g) | 19 | 43 | 62 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 414 | 196 | 610 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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