Coconut Chicken Rice Bowl

This Coconut Chicken Rice Bowl is a perfect combination of creamy coconut-infused chicken, fluffy rice, and fresh toppings. It’s a comforting, flavorful dish that’s easy to prepare and perfect for meal prep or a quick weeknight dinner!

Ingredients:

For the Coconut Chicken:

• 2 chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 can (13.5 oz) coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste

For the Rice Bowl:

• 2 cups cooked jasmine or basmati rice
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumber
• 1/4 cup chopped green onions
• 2 tablespoons toasted sesame seeds
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the chicken pieces and cook until lightly browned, about 5-6 minutes.
2. Make the Coconut Sauce: Reduce heat to medium-low and stir in coconut milk, soy sauce, lime juice, garlic powder, and ginger powder. Simmer for 10 minutes, allowing the sauce to thicken slightly. Adjust seasoning with salt and pepper if needed.
3. Assemble the Rice Bowl: Divide the cooked rice among bowls. Top each bowl with the coconut chicken, shredded carrots, cucumber slices, and green onions.
4. Garnish: Sprinkle with toasted sesame seeds and fresh cilantro. Add a lime wedge on the side for an extra burst of flavor.

Enjoy Your Coconut Chicken Rice Bowl!

This dish is creamy, vibrant, and packed with fresh flavors. It’s a satisfying meal you’ll want to make again and again!

Coconut Chicken Rice Bowl

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• Author: Jake
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Sautéing
• Cuisine: Asian-Inspired
• Diet: Gluten Free

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Description

This Coconut Chicken Rice Bowl features diced chicken breast simmered in a flavorful coconut milk sauce, served over jasmine rice and garnished with fresh cilantro and lime wedges.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 lbs boneless, skinless chicken breasts, diced
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon coconut oil
• 1/2 onion, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1 tablespoon tomato paste
• 1 1/4 cups canned light coconut milk
• 1/4 cup chicken broth
• 3 cups cooked jasmine rice
• Fresh cilantro, for garnish
• Lime wedges, for serving

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Instructions

• Season the Chicken: In a bowl, combine diced chicken with kosher salt, smoked paprika, and dried oregano. Mix well to evenly coat the chicken pieces.
• Cook the Chicken: Heat coconut oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Sauté Aromatics: In the same skillet, add minced onion and sauté until translucent, about 2-3 minutes. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
• Prepare the Sauce: Stir in the tomato paste, cooking for another minute. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
• Combine Chicken and Sauce: Return the cooked chicken to the skillet, stirring to coat with the sauce. Let it simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
• Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Spoon the coconut chicken mixture over the rice.
• Garnish and Serve: Top with fresh cilantro and serve with lime wedges on the side for squeezing over the dish.

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Notes

• For a spicier version, add a pinch of red pepper flakes or a diced chili pepper when sautéing the aromatics.
• Light coconut milk is used to reduce fat content, but full-fat coconut milk can be substituted for a richer sauce.
• This recipe is naturally gluten-free and dairy-free.

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Nutrition

• Serving Size: 1 bowl
• Calories: 429
• Sugar: 4g
• Sodium: 562mg
• Fat: 10g
• Carbohydrates: 40g
• Fiber: 1,5g
• Protein: 40g
• Cholesterol: 124mg