Coconut Lime Chicken with Spicy Quinoa & Brown Rice

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Dietary: Clean Eating, Egg-Free, Gluten-Free, Kosher, Peanut-Free, Whole Grain

The whole family will love this coconut-infused chicken served over wholesome, spicy quinoa and tender brown rice. With a savory broth of coconut milk, chicken broth, and lime, these ingredients made a run-of-the-mill weeknight chicken and rice dish into something healthier, tastier and more interesting.

Prep: 10 min
Total Time: 50 min
Yield: 4-6 servings


  • 4 skinless, boneless chicken breasts, (about 1 1/2 - 2 pounds)
  • 1 1/2-2 cups chicken broth
  • 1 15 oz can coconut milk, or about 1 1/4 cup
  • 4-6 peppercorns, (optional)
  • 10-12 basil leaves, to taste
  • 1/4 cup fresh lime juice, from 1-2 limes
  • 6-8 strips of lime zest, from one whole lime (washed, and preferably organic)
  • 1 package Hodgson Mill Quinoa & Brown Rice - Spicy
  • 2-3 cups broccoli florets
  • lime juice, to serve
  • black pepper, to serve
  • sliced green onions, to serve
  • sea salt, to serve


  • In a medium saucepan, prepare Spicy Quinoa & Brown Rice according to package.
  • Meanwhile, combine coconut milk, broth, lime juice and zest, and peppercorns (if using) in large pan. Bring to simmer over medium heat. Add chicken breasts and basil leaves. Chicken should be at least halfway covered with broth mixture. Reduce heat to medium low, and simmer 15 minutes, spooning liquid over top of chicken occasionally. Flip chicken and cook 10 more minutes.
  • Remove one piece of chicken from pan, and check if done by using two forks to pull apart. It should come apart easily and be white all the way through. If chicken is not done (still pink inside), return to pan and simmer for 5 more minutes, then repeat by checking for doneness.
  • After chicken is done, continue simmering broth, coconut milk, lime, and basil leaves 5-10 more minutes until slightly reduced, or until all the rest of the ingredients are ready.
  • In another sauce pan, boil a small amount of water and steam broccoli florets for 7-10 minutes or until tender and easily speared with a fork.
  • To serve, spoon rice and quinoa into bowl. Place some cooked pulled chicken in bowl, and spoon broth over all. Add a spoonful of steamed broccoli and sprinkle all with extra lime juice. Garnish with green onions if you wish. Season to taste and serve warm.
  • Notes: Store Spicy Quinoa & Brown Rice separately from pulled chicken and broth. Combine and reheat to serve leftovers. Feel free to substitute any tasty cooked veggie for broccoli, such as wilted spinach, steamed cauliflower or peas.