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Growing up, I despised coconut anything. Really, I have no idea way, and I’m so happy that I came out of the phase because now I’m obsessed with it. The flavor is amazing whether in cooking or baking and while I have the baking down packed by now, I’m still learning about the best ways to cook dinner with coconut products. I’m a huge fan of fried coconut shrimp, but I’ve been looking into healthier ways to use coconut milk in cooking without frying. One of my dear friends always talks about making coconut lime chicken, so I took that and added a twist with the ginger and the taste was incredible.
A great dinner, in my opinion, starts with a marinade that full of flavor and is allowed to sit for a few hours or even overnight allowing those flavors to really soak in to the meat. While I love grilling anything and everything, I decided to bake this with the marinade and the result was a rich, flavorful, and extremely juicy chicken breasts. It was divine.
With the reserved cup of coconut milk, use it to make coconut lime rice. Bring One cup coconut milk and one cup water to a boil, add in one cup uncooked brown rice. Cover, Reduce temp to simmer and cook 30 minutes. Turn off heat and keep the lid on the cover for an additional 15 minutes.
We paired this with Bacon Seasoned Fresh Green Beans – Boil water, add in green beans, one slice uncooked uncured smoked bacon, 1/4 tsp black pepper and boil for 10 minutes. Discard bacon.
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