Lemongrass Chicken with Coconut Rice

Ingredients

• 500 g chicken thighs
• 1 cup jasmine rice
• 1 cup coconut milk
• 2 stalks lemongrass
• 4 cloves garlic
• 2 tbsp ginger
• 1 whole red chili
• 2 tbsp coconut aminos
• 1 whole lime
• 1 tbsp avocado oil
• 1/4 cup cilantro
• 1/2 tsp salt

Instructions

1. 1

   Mince lemongrass, garlic, ginger, and chili. Mix with coconut aminos, lime juice, and avocado oil.

2. 2

   Coat chicken thighs in the marinade and rest 15 minutes.

3. 3

   Cook jasmine rice in coconut milk with a pinch of salt and water per package directions.

4. 4

   Grill or pan-sear chicken over medium-high heat 6-7 minutes per side until cooked through.

5. 5

   Rest chicken 5 minutes, then slice.

6. 6

   Serve over coconut rice, drizzled with pan juices and topped with cilantro and lime wedges.