Coconut Chicken Rice Bowl: A Tropical Escape in Every Bite

This Coconut Chicken Rice Bowl is a quick and easy dish that brings tropical flavors to your table.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Asian, Tropical

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound boneless, skinless chicken breasts or firm tofu for vegetarian
2 teaspoons garlic minced
1 teaspoon ginger grated

For the Sauce

1 can (13.5 oz) coconut milk can use light coconut milk
2 tablespoons soy sauce use Tamari for gluten-free
1 tablespoon lime juice fresh

For the Base

4 cups cooked rice jasmine or basmati
2 tablespoons vegetable oil can replace with coconut oil
to taste salt
to taste pepper

Optional Extras

1 cup bell peppers
1 cup broccoli
1 pound shrimp instead of chicken

Equipment

Non-Stick Skillet

Method

Step-by-Step Instructions

Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat until shimmering, about 1 to 2 minutes.
Add 2 teaspoons of minced garlic and 1 teaspoon of grated ginger, and sauté for about 1 minute until fragrant.
Incorporate 1 pound of diced boneless, skinless chicken breasts and cook for 5 to 7 minutes until lightly browned.
Stir in 1 can of coconut milk and 2 tablespoons of soy sauce, then simmer for 2 to 3 minutes.
Remove from heat, season with salt, pepper, and the juice of one fresh lime.
Spoon the mixture over bowls of warm rice and garnish with cilantro or green onions.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 24gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop and add coconut milk for creaminess.

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