Coconut Turmeric Rice & Chicken
Serving Size: 2
Cook Time: 35 minutes & Prep time: 10 minutes
Nutrition Facts Per Serving
Calories: 650 | Protein: 33 g | Carbohydrates: 62 g | Fat: 28 g | Fiber: 3 g | Sodium: 700 mg
Ingredients:
1 LB Chicken Thighs
2 cups Basmati Rice, or Jasmin Rice
2 Tbsp Coconut Oil
1 can (13.5 oz) Light Coconut Milk
2 cups Low Sodium Chicken broth, or water
1 Shallot, diced, or 1/2 small onion, diced
1 Jalapeño, seeded and diced
½ bag Arugula
2 Tsp Lime Zest
1/3 cup Cilantro, loosely chopped
½ Tsp Salt & Black pepper to taste
1 Tsp Ground Turmeric
Dry Rub:
½ Tsp Salt
½ Tsp Black Pepper
½ Tsp Garlic powder
½ Tsp Turmeric
½ Tsp Coriander
½ Tsp Cumin
½ Tsp Paprika
¼ Tsp Cayanne Pepper
Instructions:
Cook the Chicken: Mix all of the dry rub seasonings in a large bowl, then add the chicken and toss until evenly coated.
Heat a large pan or Dutch oven over medium-high heat and add 1 tablespoon of coconut oil. Add the seasoned chicken and cook for 10-15 minutes per side, or until a golden, crispy exterior forms. Cook until the chicken reaches an internal temperature of 165°F.
Cook the Rice: Remove the chicken from the pan and set aside. In the same pan, add 1 tablespoon of coconut oil, followed by the diced jalapeño, shallot, turmeric, and black pepper. Sauté for 1–2 minutes, or until fragrant.
Add the rice, coconut milk, lime zest, and chicken broth. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and cook for 14–16 minutes, or until the rice has absorbed all of the liquid and is tender.
Remove from the heat and gently fold in the arugula and cilantro until just wilted.
Serve: Divide the rice among serving bowls and top with the cooked chicken. Serve warm and enjoy.
Special Note
For a higher-protein version: Add an extra ½ pound of chicken, use the entire bag of arugula, and stir ½ cup of shelled edamame into the rice. These simple additions increase the protein content by approximately 10 grams per serving while adding extra fiber and nutrients.
For an extra boost of nutrients and fiber, add diced bell peppers, celery, shredded carrots, spinach, or peas to the rice. These vegetables add color, texture, and flavor while increasing the fiber, vitamin, and mineral content of the dish.
For deeper flavor, toast the rice in the pan for 1–2 minutes before adding the coconut milk and broth. This simple step enhances the rice's natural nuttiness and adds extra depth to the dish.
For even more flavor, add 1–2 cloves of minced garlic when sautéing the shallot and jalapeño. The garlic pairs beautifully with the coconut milk and warm spices.
If there are any burnt bits left in the pan after cooking the chicken, remove them before cooking the rice. Burnt pieces can give the rice a bitter flavor.
My partner and I typically eat two chicken thighs each, which makes this recipe perfect for two people. We usually end up with extra rice, so if you're serving a larger crowd or prefer a higher protein-to-rice ratio, consider doubling the chicken.
