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Coconut Chicken Rice Bowl

A creamy and comforting Coconut Chicken Rice Bowl that combines tender chicken with coconut milk and aromatic spices, all in one pan for easy cleanup and a family-friendly meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Quick and Easy
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Alternatives: shrimp, tofu, or chickpeas
  • 1 can coconut milk For creamy richness, or use light coconut milk
  • 1 tbsp soy sauce or tamari; coconut aminos for soy-free
  • 1 tsp lime juice Fresh is best!
  • 2 cloves garlic Fresh is ideal, but jarred works in a pinch
  • 1 tsp ginger Fresh kicks up the flavor
  • 2 cups cooked rice Jasmine, basmati, or cauliflower rice for low-carb
  • 1 tbsp vegetable oil or coconut oil
  • Salt and pepper to taste
  • Fresh cilantro or green onions For garnish; parsley is a good stand-in

Method
 

Cooking
  1. Heat the oil in a large skillet over medium heat.
  2. Add the chicken breasts, seasoning with salt and pepper. Cook until lightly browned, about 6-7 minutes per side.
  3. Add garlic and ginger, and sauté for another minute until fragrant.
  4. Pour in the coconut milk, soy sauce, and lime juice. Stir well and let it simmer for about 10 minutes until the chicken is tender and the sauce thickens.
  5. Shred the chicken into the sauce, mix with rice, and garnish with cilantro or green onions.

Notes

For extra flavor, try adding stir-fried vegetables or make it vegan with tofu and maple syrup. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.