Description
Coconut Chicken Rice Bowl is a creamy, tropical dish packed with flavor. Quick, healthy, and perfect for meal prep or weeknight dinners!
Ingredients
1 lb (450g) boneless, skinless chicken breasts, diced
1 can (13.5 oz) coconut milk (use full-fat for a creamier texture)
2 cups cooked rice (jasmine, basmati, or brown rice)
1 tablespoon vegetable oil (or coconut oil)
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
1 tablespoon soy sauce (or tamari for a gluten-free option)
1 teaspoon lime juice
Salt and pepper, to taste
Fresh cilantro or green onions, for garnish (optional but recommended)
Instructions
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Sauté Aromatics: Heat 1 tbsp oil in a skillet over medium heat. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
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Cook Chicken: Add diced chicken. Season with salt and pepper. Cook for 6–8 minutes until fully cooked and golden brown.
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Simmer with Coconut Milk: Pour in the coconut milk, add soy sauce and lime juice. Simmer for 5 minutes to develop flavors.
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Assemble the Bowl: Place a scoop of rice in each bowl, top with the coconut chicken mixture.
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Garnish and Serve: Add fresh cilantro or green onions. Optional: a wedge of lime or veggies for extra color and taste.
Notes
- Use light coconut milk for a lower-fat option.
- Substitute shrimp or tofu for a pescatarian or vegan version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: salad
- Method: mexing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (environ 350–400 g)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2.5 g
- Protein: 33 g
- Cholesterol: 85 mg
Keywords: Coconut Chicken Rice Bowl