Coconut Chicken Thighs
Cashew-Cilantro Rice
Wine Recommendation
Stella Rosa Pineapple White Wine
Ingredients
- ¾ lb boneless, skinless chicken thighs
- 2 tsp olive oil
- 2 limes, divided
- ⅓ cup coconut milk
- 1 Tbsp minced garlic
- 1 tsp grated ginger
- ⅛ tsp salt
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned.
- Meanwhile, squeeze juice from 1½ limes. Whisk together lime juice, coconut milk, garlic, ginger, and salt.
- Add coconut milk mixture to skillet; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 3 to 4 minutes or until slightly reduced and chicken is done.
- Cut ½ lime into wedges. Sprinkle chicken with cilantro; serve with lime wedges.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil in bag brown rice
- ¼ cup cashews
- 2 Tbsp chopped fresh cilantro
- 2 tsp olive oil
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, toast nuts in a dry skillet over medium heat until fragrant.
- Combine rice, nuts, cilantro, oil, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
269
|
314
|
583
|
| Fat (g) | 12 | 14 | 26 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 34 | 7 | 41 |
| Carb (g) | 4 | 43 | 47 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 316 | 255 | 571 |
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