# What You'll Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1/3 cup pure maple syrup
04 - 2 tablespoons soy sauce
05 - 1 tablespoon sriracha sauce
06 - 3 cloves garlic, minced
07 - 1 teaspoon chili flakes
08 - Salt and pepper, to taste
→ For the Coconut Rice
09 - 1 can (13.5 oz) coconut milk
10 - 1 cup jasmine rice
11 - 1 cup chicken broth
12 - Salt, to taste
13 - Pepper, to taste
→ For Serving
14 - 1/4 cup fresh cilantro, chopped
15 - 2 lime wedges
# How-To Steps:
01 - Preheat oven to 375°F (190°C).
02 - In a mixing bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes.
03 - Pat chicken breasts dry and season with salt and pepper.
04 - Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until lightly browned.
05 - Transfer chicken to a baking dish. Pour marinade over, ensuring each piece is coated.
06 - Bake in preheated oven for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
07 - 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, and simmer for 18–20 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let rest for 5 minutes.
09 - Remove chicken from oven and rest for a few minutes. Spoon sauce from the baking dish over the chicken.
10 - Fluff coconut rice with a fork. Serve chicken atop rice, garnished with chopped cilantro and lime wedges.
