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Ep. 9 | June 2026
Sticky Chicken & Coconut Lime Rice
Quality Whole Person Care®
Overview
Celebrate the start of summer with the Wesley on Wellness Cooking Show! This month’s focus is the Great Outdoors because spending just 20 minutes outside can lower stress, improve focus, and lift your mood. Our host, Angela Gula, guides our viewers through a delicious recipe for Sticky Chicken with Coconut Lime Rice. Sit outside and enjoy this meal prepared by your own skilled hands.
Ingredients
Sticky Chicken
- 6 chicken thighs
- 1 cup apricot preserves
- 1 (8 oz.) bottle Russian Salad Dressing
- 1 packet onion soup mix
- Salt & pepper to taste
Coconut Lime Rice
- 1 cup white rice
- ¾ cup coconut milk
- 1 ¼ cup water
- 1 lime, zested
- 1 tsp fresh lime juice
- 1 TBSP minced fresh cilantro
- Salt & pepper to taste
Instructions
- Preheat your oven to 375°F.
- Remove the skin from the chicken and place it in a baking dish.
- In a large bowl, mix the dressing, preserves, onion soup mix, garlic powder, and pepper until well combined.
- Pour the sauce over the chicken, making sure it is evenly coated.
- Tip: If you have time to marinate the chicken, do it! We recommend marinating for up to 12 hours.
- Cover the baking dish with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 20–25 minutes, basting the chicken halfway through.
- Combine the rice, coconut milk, water, and a pinch of salt in a 2-quart saucepan. Bring to a simmer. Stir a few times at the beginning to separate the rice, then cook undisturbed, partially covered, until the liquid is absorbed, about 12–15 minutes. Check the rice for doneness after 12 minutes.
- Remove the pan from the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then stir in the lime zest, lime juice, and cilantro. Season to taste, adding more lime juice if desired.
- Serve the chicken over the rice and enjoy!