# What You 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 (13.5 fluid ounces) coconut milk
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 and Serving
14 - 1/4 cup fresh cilantro, chopped or parsley
15 - 2 lime wedges
# Directions:
01 - Set oven to 375 degrees Fahrenheit.
02 - In a mixing bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
03 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
04 - Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until lightly browned.
05 - Transfer seared chicken to a baking dish. Pour prepared glaze over chicken, ensuring each piece is thoroughly coated.
06 - Bake in preheated oven for 20 to 25 minutes, or until internal temperature reaches 165 degrees Fahrenheit.
07 - While chicken bakes, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring to a boil, stirring occasionally.
08 - Reduce heat to low, cover with lid, and simmer for 18 to 20 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let rest for 5 minutes without removing lid.
09 - Remove chicken from oven and allow to rest for a few minutes. Spoon cooking sauce from the baking dish over the chicken.
10 - Fluff coconut rice with a fork. Divide rice among serving plates, top with glazed chicken, and garnish with chopped cilantro and lime wedges.
