Coconut Chicken Rice Skillet with Green Beans

Serves: Four | Prep: 15 min | Cook: 40 min

Ingredients:

Coconut Chicken Rice Skillet with Green Beans:
2 Tbsp olive oil
1 Tbsp coconut oil
1.5 lbs chicken breasts, skinless, boneless, cut in half
1 onion, chopped
4 garlic cloves, minced
1 Tbsp fresh ginger, minced
1 Tbsp cumin
1 tsp paprika
1 1/2 tsp salt, divided
1/2 tsp pepper
1 1/2 cups rice
1 can coconut milk
2 cups water
2 tsp sriracha
1 tsp fish sauce
1/2 lb green beans, cleaned and trimmed
2 Tbsp fresh cilantro, chopped
2-3 scallions, sliced
raw cashews

Directions:
Preheat oven 350F/180C.

Season chicken with 1 tsp salt and ½ tsp pepper. Heat olive oil in a skillet over medium high heat. Sear and brown chicken, 3-5 minutes per side. Remove chicken, set aside. Lower heat to medium add coconut oil and onions. Cook until soft, 2-3 minutes. Add garlic, ginger, cumin, paprika, and the remaining ½ tsp salt. Stir and cook, 1 minute more. Add rice, cook, 1-2 minutes. Add coconut milk, water, sriracha, and fish sauce. Bring to the boil, stirring occasionally. Place chicken back along with the juices. Spread the green beans over the top. Cover with a lid, cook in oven, 30 minutes. Garnish with cilantro, scallions, and cashews.

Serve with Sesame Cucumber Salad