Coconut Chicken Rice Bowl
A delicious and satisfying meal featuring tender chicken pieces, creamy coconut milk, and fluffy rice, perfect for busy days and casual dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced Cut into even pieces for consistent cooking.
- 1 can (13.5 oz) coconut milk For a lighter version, replace half with chicken broth.
- 2 cups cooked rice (jasmine, basmati, or brown rice) Jasmine rice is a popular choice.
- 1 tablespoon vegetable oil (or coconut oil)
- 2 cloves garlic, minced Don’t skip; it adds flavor.
- 1 teaspoon ginger, grated Don’t skip; it adds flavor.
- 1 tablespoon soy sauce (or tamari for gluten-free) Ensure to use tamari for gluten-free version.
- 1 teaspoon lime juice
- Salt and pepper to taste
Garnishes
- Fresh cilantro or green onions For garnish.
- Optional: sliced avocado, lime wedges, hot sauce For serving.
Instructions
Cooking the Chicken
- Heat vegetable oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until browned and fully cooked.
- Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
- Pour in the coconut milk, soy sauce, and lime juice. Simmer for 5–7 minutes, stirring occasionally, until the sauce slightly thickens.
Preparing the Rice
- While the chicken simmers, prepare your rice according to package instructions.
Assembling the Bowl
- Serve the creamy chicken over a bed of warm rice.
- Top with fresh cilantro or green onions and optional avocado slices or a drizzle of hot sauce.
Notes
For storage, let cool completely, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk if needed.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 13gSodium: 600mgFiber: 2gSugar: 2g
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