Summer Chicken Dinner Recipe

This Summer Chicken Dinner recipe is a great weeknight option because the chicken marinates quickly and cooks in under 20 minutes, while the broccoli and coconut‑lime rice come together with almost no hands‑on effort. The marinade uses pantry staples, making prep fast and low‑stress after a long day. Instant rice keeps the meal efficient, but the coconut milk and lime still make it feel bright and satisfying. Everything finishes at the same time, giving you a complete, fresh dinner with minimal fuss.

Summer Chicken Dinner

This Summer Chicken Dinner recipe is a great weeknight option because the chicken marinates quickly and cooks in under 20 minutes, while the broccoli and coconut‑lime rice come together with almost no hands‑on effort.

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Total Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1.5-2 lbs boneless skinless chicken thighs or breasts1
• 1/2 c soy sauce
• 2 c coconut milk, divided
• 1 tbsp brown sugar
• 2 cloves garlic, or 1 tsp granulated garlic
• 1/2 tsp ground ginger
• salt and pepper to taste
• 3-4 c broccoli, fresh or frozen
• 2 c instant rice
• 1/2 c water
• 1 lime, zested
• 2 tbsp lime juice
• 1/4-1/2 c cilantro, chopped (optional)

Equipment

• Grill or grill pan

Method

 

1. Combine the soy sauce, 1/2 cup coconut milk, brown sugar, garlic, salt and pepper to taste, and ginger in a large freezer bag or bowl, and marinate chicken for 10 minutes or up to 4 hours.
2. Preheat grill or grill pan to 400 degrees. Preheat oven to 400 degrees. While the chicken sits in the marinade, place the broccoli on a parchment lined sheet pan and drizzle with olive oil, salt and pepper to taste. Roast in oven for about 25 minutes.
If using steam bags of broccoli, par cook them in the microwave to cook faster, and then roast in the oven according to the recipe.
3. Once the broccoli is in the oven, bring the water and 1 1/2 cups coconut milk for the rice to a boil, and cook to package directions. (Preferred method: bring liquid to boil, stir in rice, place a lid on, remove from heat and let it stand for 10-15 minutes. Fluff with fork.)
4. Grill the chicken for about 8 minutes per side, or until cooked through.

   To the fluffed rice, add 2 tbsp lime juice, lime zest, and the cilantro if using. Stir to combine.

   Once broccoli is roasted, remove from oven and squeeze a fresh lime over all of it.
5. Plate everything together. This rice will be creamy, almost like a risotto, with a slight coconut flavor.