# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil or neutral oil
03 - 1/3 cup pure maple syrup
04 - 2 tablespoons soy sauce or tamari for gluten-free
05 - 1 tablespoon sriracha sauce
06 - 3 cloves garlic, minced or 1 teaspoon garlic powder
07 - 1 teaspoon chili flakes or cayenne pepper
08 - Salt and pepper to taste
→ Coconut Rice
09 - 1 can coconut milk, 13.5 fluid ounces
10 - 1 cup jasmine rice or basmati rice
11 - 1 cup chicken broth or vegetable broth
12 - Salt to taste
13 - Pepper to taste
→ Garnish
14 - 1/4 cup fresh cilantro, chopped or parsley
15 - 2 lime wedges
# How To Make It:
01 - Preheat oven to 375°F. In a mixing bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
02 - Pat chicken breasts dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until lightly browned.
03 - Transfer seared chicken to a baking dish. Pour glaze over chicken, ensuring each piece is evenly coated. Bake in preheated oven for 20 to 25 minutes until internal temperature reaches 165°F.
04 - Combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring to a boil while stirring occasionally. Reduce heat to low, cover, and simmer for 18 to 20 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest for 5 minutes.
05 - Remove chicken from oven and allow to rest for a few minutes. Spoon sauce from baking dish over the chicken. Fluff coconut rice with a fork and arrange on serving plates.
06 - Top rice with glazed chicken and garnish with chopped cilantro and lime wedges. Serve immediately while hot.
