Rice- combine rice, coconut milk, water, shredded
coconut and kosher salt in a rice maker and cook.
Hold until ready to serve.
Chicken- Preheat oven to 425F. Pat chicken dry
and place in a large bowl, then toss with olive oil
and kosher salt. Once it's well coated, arrange
the chicken on a sheet pan and place in oven for 25
minutes.
Remove the pan once time has elapsed, and let
chicken cool for 5 minutes. In a large bowl,
combine the chicken, yogurt and ginger and toss
well. Place the yogurt coated chicken back on the
sheet pan and cook for another 5 minutes.
Remove the sheet pan once the time has elapsed.
Let cool for 5 minutes. To serve, arrange chicken
on top of each portion of coconut rice. Sprinkle
each serving with a tablespoon of sliced scallion
and pinch of Teavana Matcha tea powder.
Originally Submitted
2/19/2015
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