Crispy Lime-Coconut Chicken with Cilantro Jasmine Rice and Sautéed Zucchini

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper and brush it with 1 tablespoon of olive oil.

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   2. Cook the jasmine rice: place the rice in a saucepan with 480 ml (2 cups) of water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 minutes. Turn off the heat, let it rest covered for 10 minutes, then fluff with a fork.

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   3. While the rice cooks, prepare the coating. In one plate, mix the flour with 1/4 teaspoon salt and black pepper. In a bowl, beat the egg. In another plate, combine the shredded coconut, breadcrumbs, and sweet paprika.

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   4. Dredge the chicken breast strips in the flour, then dip them in the beaten egg, and finally coat them in the coconut-breadcrumb mixture, pressing gently so it sticks well. Place them on the tray and drizzle or brush with 1 tablespoon olive oil.

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   5. Bake the chicken for 16 to 18 minutes at 220 °C / 425 °F, turning halfway through, until golden and cooked through.

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   6. Make the sauce by mixing the Greek yogurt, zest of 1 lime, 2 tablespoons lime juice, honey, 1 grated garlic clove, and a pinch of salt in a bowl. Set aside.

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   7. Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Add the zucchini, the chopped garlic clove, ground cumin, 1/2 teaspoon salt, and a little black pepper. Sauté for 5 to 7 minutes until the zucchini is tender but still slightly firm.

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   8. Mix the cooked rice with the zest of the second lime, 1 tablespoon lime juice, and the chopped fresh cilantro.

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   9. Serve a base of cilantro jasmine rice, add the sautéed zucchini, and place the crispy lime-coconut chicken on top. Finish with the lime-yogurt sauce spooned over or served on the side.

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    10. If desired, let the chicken rest for 2 minutes before serving so the coating settles and stays crisper.