Nasi Lemak with Grilled Chicken
A quick and fragrant coconut rice bowl topped with juicy grilled chicken, crunchy peanuts, and a spicy sambal kick. Perfect for a fast weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 650
- Protein
- 40g
Ingredients
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Open the appInstructions
Step 1
Rinse 1 cup jasmine rice, then combine with 1 cup coconut milk and 1 cup water in a pot. Bring to a boil, reduce to low, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
Step 2
While rice cooks, season 2 chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat until golden and cooked through (no pink inside), about 6 minutes per side.
Step 3
In a small dry pan, toast 1/2 cup peanuts over medium heat until fragrant and lightly browned, about 3 minutes. Set aside.
Step 4
Slice the cooked chicken and serve over the coconut rice. Top with 2 tbsp sambal oelek, the toasted peanuts, and 2 chopped green onions.
Tools you’ll need
- Pot with lid
- Grill pan or skillet
- Small pan
- Knife and cutting board
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