Coconut Chicken Rice Bowl
A quick and tasty meal that brings a tropical twist to your table. Perfect for busy weeknights and made with simple ingredients.
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken breasts Feel free to substitute with shrimp, tofu, or chickpeas.
- 1 can Coconut milk Use light coconut milk for a lighter version.
- 2 tablespoons Soy sauce Tamari works as a gluten-free alternative.
- 2 cups Cooked rice Choose jasmine, basmati, or brown rice based on your flavor preference.
- 2 tablespoons Vegetable oil Or coconut oil; replace with olive oil if desired.
- 2 cloves Garlic, minced Use garlic powder if fresh isn’t available.
- 1 teaspoon Ginger, grated Ground ginger can be substituted.
- 1 teaspoon Lime juice Fresh lime is best.
- to taste Salt and pepper Essential for seasoning.
- 1/4 cup Fresh cilantro or green onions Parsley can be a delightful alternative.
Instructions
Cooking
- Heat oil in a large pan over medium heat.
- Add minced garlic and grated ginger to the pan. Sauté for about a minute until fragrant.
- Cut the chicken into bite-sized pieces and add it to the pan. Cook until the chicken is no longer pink, around 5-7 minutes.
- Pour in the coconut milk and soy sauce. Stir well to combine.
- Season with salt and pepper to taste. Let it simmer for about 5 minutes until the sauce thickens slightly.
- Remove from heat and stir in the lime juice and fresh cilantro or green onions.
- Serve the coconut chicken mixture over cooked rice.
Notes
Serve warm, with extra cilantro or green onions on top. Adding lime wedges on the side enhances the flavor. Pairs well with steamed vegetables or a light salad. Store leftovers in an airtight container in the refrigerator for up to 3 days; add a splash of water or coconut milk when reheating to keep it creamy.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 2gSugar: 3g
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