Impressive Raspberry Chicken with Coconut Jasmine R

Name: Impressive Raspberry Chicken with Coconut Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Uncooked Jasmine Or Basmati Rice; 1 can Coconut Milk (13-14 Oz); 1 cup Water; 1 Tablespoon Grated Fresh Peeled Ginger Root; 2 pieces Chicken Breasts; 2 Tablespoons Lemon Pepper Seasoning; ⅓ cups Flour; 2 Tablespoons Olive Oil; 2 Tablespoons Rosemary, Fresh Or Dried; 1/4 cups (optional) Raspberry Jam Or Raspberries; 1 bottle Light Raspberry Vinegarette Salad Dressing (16-20 Ounce Bottle)

Servings: persons

1 cup Uncooked Jasmine Or Basmati Rice
1 can Coconut Milk (13-14 Oz)
1 cup Water
1 Tablespoon Grated Fresh Peeled Ginger Root
2 pieces Chicken Breasts
2 Tablespoons Lemon Pepper Seasoning
⅓ cups Flour
2 Tablespoons Olive Oil
2 Tablespoons Rosemary, Fresh Or Dried
1/4 cups (optional) Raspberry Jam Or Raspberries
1 bottle Light Raspberry Vinegarette Salad Dressing (16-20 Ounce Bottle)

1
Place coconut milk, water, rice, and grated ginger in a medium sized pot.
2
Bring to a boil.
3
Stir briefly and cover.
4
Reduce heat to medium-low.
5
Let simmer for 20 minutes.
6
Do not remove lid or stir.
7
While rice is cooking, cut chicken breasts in half width-wise.
8
Flatten with a meat mallet.
9
Combine lemon-pepper, and flour in gallon Ziplock bag.
10
Shake to evenly distribute seasonings.
11
Add flattened breast pieces to the bag.
12
Shake to coat well.
13
In a large frying pan, heat olive oil on medium-high.
14
Add rosemary leaves and chicken breasts.
15
Cook briefly on each side, just until golden.
16
Remove chicken from pan.
17
Do not clean the pan.
18
Take the new bottle of dressing and carefully discard the oil that accumulates on top.
19
Do not shake.
20
Pour the rest of the bottle into the same frying pan the chicken was cooked in.
21
Over medium/high heat, deglaze the bits of flour and chicken from the bottom of the pan.
22
Allow vinaigrette to reduce (uncovered) at a boil for approximately 7-12 minutes or until the vinegar smell doesnt burn your nose when you inhale the steam as it reduces.
23
Stir in extra raspberries or raspberry jam now, if you like.
24
Add the partially cooked chicken pieces to the boiling sauce.
25
Reduce heat to simmer until sauce thickens a bit (approximately 5-10 minutes).
26
Remove the lid from the rice pot and fluff with fork.
27
Serve chicken on top of rice.
28
Top with extra raspberry glaze from pan.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Uncooked Jasmine Or Basmati Rice, 1 can Coconut Milk (13-14 Oz), 1 cup Water, 1 Tablespoon Grated Fresh Peeled Ginger Root, and more.

Yes, Impressive Raspberry Chicken with Coconut Jasmine Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Impressive Raspberry Chicken with Coconut Jasmine Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions