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

Begin by marinating the chicken in a mixture of maple syrup, curry powder, salt, and pepper for at least 15 minutes.

While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, lime juice, and a pinch of salt, then bring to a boil.

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

Meanwhile, heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the marinated chicken and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through.

Remove the chicken from the skillet and let it rest for a few minutes before slicing. For the veggie slaw, combine shredded cabbage, carrots, and bell peppers in a bowl.

Drizzle with lime juice and a touch of olive oil, then toss to combine. To serve, fluff the coconut-lime rice with a fork, place a generous scoop on each plate, top with sliced chicken, and add a handful of crunchy veggie slaw on the side.

Garnish with fresh cilantro and lime wedges for an extra burst of flavor.