|
Heat oven to 325° F. Lightly coat a 13-by-9-inch
baking dish with vegetable cooking spray. Sprinkle
the chicken breasts with the garlic, cayenne, and
lime zest; set aside.
Place the rice in the baking dish. Combine the
chicken stock, coconut milk, cilantro, salt, and
lime juice and pour onto the rice. Arrange the
chicken on top of the rice. Cover with foil and
bake 25 to 30 minutes or until the rice is tender
and the chicken is cooked through.
Remove the foil, sprinkle the coconut on top, and
cook 5 minutes more or until the coconut is
browned.
|
