Lime Chicken Tenders with Coconut Basil Rice and Pickled Cucumbers

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This is a super-easy weeknight summer dinner! Everyone in our family devoured it! (Slap a soft boiled egg in there, too!)

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Ingredients

Chicken Marinade

2.25 lbs boneless chicken tenders

3-4 tbsp minced garlic

1-2 tbsp grated ginger

2-3 tbsp oyster sauce

1/2 cup soy sauce

1-2 tsp red pepper flakes

4 limes (juiced)

Cucumbers

1 English cucumber thinly sliced

1 cup rice vinegar

2 limes juiced

Rice

1 cup long grain white rice

2 cans coconut milk

2 tbsp chopped fresh basil

1 lime zest and juice


Directions

  1. For the chicken, simply combine all of the ingredients for the marinade in a mixing bowl. Add chicken to 2 gallon freezer bag, pour in marinade and place in the refrigerator for at least an hour.

  2. Prepare the cucumbers. Thinly slice with a grater, add vinegar and lime juice, sprinkle with red pepper flakes if you like. Place in a bowl and cover in the refrigerator.

  3. At about 45 minutes into waiting on the marinade, prep the rice. Boil the two cans of coconut milk, add one cup of rice. When nearly finished, add lime zest and juice to the rice. Just before serving stir in basil.

  4. Serve in bowls. Rice to one side of the bowl, cucumbers to the other. Chicken on top. Goes great with a soft boiled egg and some siracha if that’s your style.