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Spicy Maple Chicken & Coconut Rice

Spicy Maple Chicken & Coconut Rice
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Discover a delightful flavor explosion with Spicy Maple Chicken & Coconut Rice! This easy-to-prepare dish combines tender, marinated chicken with creamy coconut rice for a satisfying meal that’s perfect for busy weeknights or family gatherings. The sweet and spicy marinade creates a mouthwatering glaze on the grilled chicken, while the fluffy coconut rice offers a tropical twist that transports you to an island paradise. Not only is this recipe quick—ready in just over an hour—but it’s also incredibly versatile, allowing you to customize the spice level and even swap out proteins or grains. Enjoy delicious leftovers that taste amazing the next day, making meal prep a breeze!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/4 cup pure maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sriracha sauce (adjust to taste)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • Salt and black pepper to taste
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons chopped fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. In a bowl, mix together maple syrup, soy sauce, apple cider vinegar, sriracha sauce, olive oil, minced garlic, and ginger. Season with salt and pepper.
  2. Marinate chicken in the mixture for at least 30 minutes in the refrigerator.
  3. Rinse jasmine rice until clear; combine with coconut milk and water in a saucepan. Add a pinch of salt.
  4. Bring to boil, cover, and simmer on low for 18-20 minutes until tender.
  5. Grill marinated chicken for 6-7 minutes per side until cooked through (internal temp of 165°F).
  6. Let chicken rest before slicing; fluff coconut rice and serve with chicken on top.

Nutrition

Find it online: https://kitchenmealplan.com/spicy-maple-chicken-coconut-rice/