Description
A quick and easy recipe for Coconut Chicken Rice Bowl that’s bursting with tropical flavors. Tender chicken cooked in a creamy coconut sauce served over fluffy rice, garnished with fresh cilantro or green onions.
Ingredients
Scale
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 can (13.5 oz) coconut milk
- 1 tablespoon vegetable oil (or coconut oil)
- Salt and pepper to taste
For the Rice:
- 2 cups cooked rice (jasmine, basmati, or brown rice)
For the Flavorings:
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon lime juice
For Garnish:
- Fresh cilantro or green onions
Instructions
- Cook the Chicken: In a skillet, brown the diced chicken in oil, season with salt and pepper.
- Add Flavorings: Add garlic and ginger, then pour in coconut milk, soy sauce, and lime juice. Simmer until thickened.
- Prepare Rice: Cook rice according to package instructions.
- Serve: Spoon chicken over rice, garnish with cilantro or green onions.
Notes
- For extra creaminess, blend some coconut milk with cornstarch.
- Leftovers can be refrigerated for up to 3 days.
- Try serving with lime wedges and chopped nuts for added crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Meal Prep
- Method: Pan-Frying, Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 75mg
Keywords: Coconut Chicken Rice Bowl, Tropical Chicken Bowl, Coconut Milk Recipe
