Savory Maple-Curry Chicken with Coconut-Lime Rice and Crunchy Veggie Slaw

Begin by marinating the chicken thighs in a mixture of maple syrup, curry powder, soy sauce, and minced garlic for at least 30 minutes.

Preheat your oven to 400°F (200°C). In a medium saucepan, combine 1 cup of jasmine rice with 1 cup of coconut milk and the juice of 1 lime, then bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and fluffy.

While the rice cooks, place the marinated chicken thighs on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

For the veggie slaw, thinly slice 1 cup of red cabbage, 1 cup of carrots, and 1 bell pepper, then toss them together in a bowl with a dressing made from lime juice, olive oil, and a pinch of salt.

Once the chicken is done, let it rest for 5 minutes before slicing. Serve the sliced chicken over the coconut-lime rice, topped with the crunchy veggie slaw for a delightful contrast in textures and flavors.