# What You Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1/3 cup pure maple syrup
04 - 2 tablespoons soy sauce
05 - 1 tablespoon sriracha sauce
06 - 3 cloves garlic, minced
07 - 1 teaspoon chili flakes
08 - Salt and pepper, to taste
→ For the Coconut Rice
09 - 1 can (13.5 oz) coconut milk
10 - 1 cup jasmine rice
11 - 1 cup chicken broth
12 - Salt, to taste
13 - Pepper, to taste
→ For Serving
14 - 1/4 cup fresh cilantro, chopped
15 - 2 lime wedges
# Directions:
01 - Preheat oven to 375°F (190°C).
02 - In a mixing bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
03 - Pat chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
04 - Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown.
05 - Transfer chicken to a baking dish. Pour the maple sriracha glaze over the chicken, ensuring each piece is evenly coated. Bake in preheated oven for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
06 - While chicken bakes, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
07 - Reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes, or until liquid is fully absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
08 - Remove chicken from oven and let rest for 5 minutes. Spoon the remaining sauce from the baking dish over the chicken to coat.
09 - Fluff coconut rice with a fork to separate grains.
10 - Serve glazed chicken atop coconut rice. Garnish with chopped fresh cilantro and lime wedges on the side.
