Description
This dinner tastes like a sunny evening wrapped in a plate. Sweet, juicy peaches and creamy avocado balance the rich coconut rice and savory grilled chicken thighs. The first time I made this, it felt like a little vacation right at the table. It’s fresh, flavorful, and incredibly satisfying—something you’ll want to keep in rotation.
Ingredients
For the Chicken Thighs:
2 boneless, skinless chicken thighs
1 tbsp olive oil
1 tbsp soy sauce
1 tsp honey
1 garlic clove, minced
Juice of ½ lime
Salt and pepper, to taste
For the Coconut Rice:
1 cup jasmine rice
¾ cup coconut milk
¾ cup water
Pinch of salt
For the Peach & Avocado Salad:
1 ripe peach, sliced
½ avocado, diced
1 cup chopped romaine or butter lettuce
1 tsp olive oil
Juice of ½ lime
Pinch of salt
Instructions
Marinate Chicken: Mix olive oil, soy sauce, honey, garlic, lime juice, salt & pepper. Marinate chicken 20+ mins.
Cook Chicken: Grill or pan-sear chicken thighs 5–6 minutes per side until cooked through.
Make Coconut Rice: Rinse rice. In a pot, add rice, coconut milk, water, and salt. Bring to boil, then simmer covered 15 minutes. Let sit 10 minutes.
Prepare Salad: Toss peach, avocado, and lettuce with olive oil, lime juice, and salt.
Assemble Plate: Add rice, chicken, and salad. Serve with a lime wedge.
Notes
A dish full of color, contrast, and comfort—one bite and you’ll understand why it’s “the best dinner ever made.”
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: ~600
- Fat: 30 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g