Teriyaki Chicken with Coconut Rice
recipe

A delightful dish that combines sweet teriyaki sauce with creamy coconut rice, perfect for a dinner for four.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 8 boneless chicken breasts
- 1 cup teriyaki sauce
- 1 cup coconut milk
- 1 cup jasmine rice
- 1.5 cups water
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh cilantro for garnish

Instructions:

1. Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice, water, and coconut milk. Cook over medium heat until the rice is tender and the liquid is absorbed.
2. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, cooking for about 5-7 minutes on each side until golden brown and cooked through.
3. Add teriyaki sauce, soy sauce, and honey to the skillet with the chicken. Simmer for a few minutes until the sauce thickens slightly.
4. Serve the teriyaki chicken on top of the coconut rice and garnish with fresh cilantro.

Nutritional Information (per serving):

- Calories: 450 kcal
- Protein: 30 g
- Carbohydrates: 50 g
- Fat: 15 g
- Fiber: 2 g

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