Caribbean Coconut-Braised Chicken with Steamed Jasmine Rice and Wilted Spinach

Dice the chicken breast into 1-inch chunks and season liberally with salt and black pepper.

In a deep skillet over medium-high heat, sear the chicken until golden brown on all sides, about 4-5 minutes.

Lower the heat and pour in the light coconut milk. Let it simmer gently, allowing the sauce to reduce and thicken slightly, coating the chicken in a fragrant, creamy glaze (about 6-8 minutes).

While the chicken simmers, steam your rice until fluffy. In the final 2 minutes of the chicken cooking, fold in the fresh spinach leaves until they are just wilted and vibrant green.

To serve, spoon a generous portion of the coconut-glazed chicken and spinach over a bed of warm, steamed jasmine rice. Finish with a squeeze of fresh lime juice to cut the richness and a pinch of chili flakes for heat.