Golden Chicken w/Cilantro-Cashew Pesto & Coconut RiceI’ve been here before. It’s that comfortable place where marinating chicken in yogurt guarantees moist deliciousness. But here’s an extra bonus: the recipe for “Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice,” from the March 2016 issue of Cooking Light, doesn’t even ask for the typical overnight marinade. This one is merely 30 minutes, on your counter top.

So here’s how it goes: while your oven is preheating and your chicken is marinating, spin your pesto ingredients in your food processor (rather than stirring by hand). This pesto tastes fabulous, with mint, cashews, and lime.

As instructed, I placed my ready chicken on a large foil-lined baking sheet. I also took the daring initiative to coat an amount of fresh string beans with the leftover marinade, and place them on the sheet along with the chicken, so they could bake together. Smart! That curry/sugar mix in the marinade made everything taste intriguing.

While the chicken bakes, you simmer the rice in chicken stock and coconut milk. Wow. This is creamy brilliance. You’ve got three strong components in this recipe: chicken, pesto, rice. Thrill at all of them.

Chicken Leg Quarters (4) = $5.81

PREP TIME: eat after less than 90 minutes of effort
TASTE: moist chicken infused with curry and brown sugar, cilantro pesto with surprises of mint, cashews, and lime, and rice creamy with coconut milk

Next time, I’ll stay right here with the March 2016 of Cooking Light, to make the “Peppered Shrimp with White Bean and Cauliflower Purée.” And just to be extra playful, I’ll also make the “Snap Pea Sauté” from the March 2015 Cuisine at Home. Come back to my site next week, to enjoy these with me.