Coconut Chicken Rice Bowl

A comforting and creamy rice bowl featuring tender chicken simmered in coconut milk, perfect for a quick and budget-friendly dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 450

Ingredients Method Notes

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 You can substitute with coconut aminos for a soy-free version.
1 tsp lime juice Fresh lime is suggested for better flavor.
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.

Method

Cooking

Heat the oil in a large skillet over medium-high heat.
Add the chicken and season with salt and pepper. Cook until browned, about 5-7 minutes, flipping halfway.
Add garlic and ginger. Cook for an additional minute until fragrant.
Pour in the coconut milk and soy sauce. Stir to combine and bring to a simmer.
Reduce the heat to low, stir in lime juice, and let it simmer for another 10 minutes, or until the chicken is cooked through.
Serve it over cooked rice, and garnish with fresh cilantro or green onions.

Notes

For a spicy kick, add your favorite chili sauce or fresh chilies during cooking. You can also sneak in spinach, bell peppers, or snap peas for added nutrients. If desired, toss in some toasted nuts or seeds before serving for extra crunch. Leftovers can be stored in the fridge for up to 3 days.