Gather ingredients.

In a bowl, whisk together soy sauce, lime juice, minced garlic, and chopped cilantro. Marinate chicken breasts for at least 30 minutes.

Rinse jasmine rice under cold water until clear. Toast rice in a pot over medium heat for 2-3 minutes, then add chicken broth, bring to a boil, cover, and simmer for 15-20 minutes.

Heat oil in a skillet over medium-high heat. Sear marinated chicken breasts for 5 minutes on each side until golden brown.

In a blender, combine cilantro, green bell pepper, garlic, lime juice, and salt. Blend until smooth.

Slice the seared chicken, serve over rice, and drizzle the green sauce on top.