Coconut-Lime Chicken
Bell Pepper Rice
Ingredients
- ½ lb boneless, skinless chicken thighs
- 1 Tbsp olive oil, divided
- 1 green onion, sliced
- ⅔ cup coconut milk
- 1½ Tbsp Asian sweet chili sauce
- 1½ Tbsp honey
- 1½ Tbsp lime juice
- 2 tsp low-sodium soy sauce
Instructions
- Cook chicken in ½ Tbsp hot oil in a skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet.
- Add onion and ½ 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
- 1 (3.5-oz) pouch boil-in-bag jasmine rice
- 1 small red or yellow bell pepper, chopped
- ¼ cup chopped onion
- 1 Tbsp olive oil
- 2 Tbsp chopped fresh basil
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook bell pepper 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 | 2 | 2 | |
| Calories |
308
|
256
|
564
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 23 | 4 | 27 |
| Carb (g) | 22 | 43 | 65 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 430 | 148 | 578 |
Quick & Healthy Meal Plan
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