CHICKEN WITH COCONUT RICE

Ingredients

• 3 cups basmati rice, rinsed and drained
• 1 can (14 oz/398 mL) coconut milk
• 2 cups canned chicken broth
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbsp grated lime peel
• 2 cloves garlic, finely chopped
• 1/2 tsp cayenne pepper
• 8 boneless skinless chicken breasts
• 1/2 cup sweetened flaked coconut, toasted

Directions

1. Place rice in a greased shallow 4 quart (4 L) baking dish. Combine coconut milk, broth, lime juice, cilantro and salt; pour over rice.
2. Combine oil, lime peel, garlic and cayenne pepper in a plastic bag. Add chicken and squeeze bag to coat chicken with oil mixture.
3. Place chicken in a single layer on top of rice. Cover tightly with foil.
4. Bake at 350ºF for 70 - 75 minutes or until liquid is absorbed, rice is tender and chicken is cooked through.
5. Remove foil and sprinkle with coconut. Serve immediately.