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.
Ingredients
Units
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- 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
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.
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 429
- Sugar: 4g
- Sodium: 562mg
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 1,5g
- Protein: 40g
- Cholesterol: 124mg