Coconut Chicken Rice Bowl
A creamy and comforting dish featuring tender chicken and coconut milk served over fluffy rice, perfect for weeknights and gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Can be substituted with shrimp, tofu, or chickpeas.
- 1 can coconut milk Adds creaminess and healthy fats; light coconut milk can be used for a lower-fat option.
- 1 tbsp soy sauce (or tamari) Adds umami depth; substitute with coconut aminos for a soy-free version.
- 1 tsp lime juice Provides acidity and brightness; fresh lime is suggested.
- 2 cloves garlic Fresh is best, but jarred can be used in a pinch.
- 1 tsp ginger Preferred fresh for better flavor.
- 2 cups cooked rice Use jasmine, basmati, or brown rice; cauliflower rice for a low-carb alternative.
- 1 tbsp vegetable oil (or coconut oil) For cooking, adds flavor.
- to taste salt and pepper Essential seasoning.
- fresh cilantro or green onions Adds freshness; can substitute with parsley.
Instructions
Preparation
- Cut chicken breasts into bite-sized pieces for even cooking, and set aside.
- In a mixing bowl, combine lime juice, soy sauce, minced garlic, and finely grated ginger, stirring until well combined.
Cooking
- Heat oil in a large skillet over medium heat.
- Add chicken pieces and cook until browned, about 5-7 minutes, stirring occasionally.
- Pour in coconut milk and the lime-soy mixture, stirring to coat chicken.
- Let mixture simmer gently for about 10 minutes until chicken is fully cooked and sauce thickens.
- Season with salt and pepper to taste before serving.
- Serve the creamy chicken mixture over cooked rice and top with fresh cilantro or green onions.
Notes
Cut chicken into uniform pieces for even cooking. Let the coconut milk simmer for a richer sauce. Adjust seasonings to personal preference.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 20gSodium: 700mgFiber: 3gSugar: 2g
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