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Coconut Chicken Rice Bowl

Savor the Island Vibes with Coconut Chicken Rice Bowl

Enjoy this Coconut Chicken Rice Bowl that's quick to prepare and packed with tropical flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Breasts Can be swapped with shrimp, tofu, or chickpeas
For the Sauce
  • 1 can Coconut Milk Can use light coconut milk for lower calories
  • 1 tbsp Soy Sauce Tamari or coconut aminos are great substitutes
  • 1 tsp Lime Juice Fresh lime is recommended
  • 2 cloves Garlic, minced Fresh is best, but jarred works in a pinch
  • 1 tsp Ginger, grated Fresh ginger is preferred
For the Rice
  • 2 cups Cooked Rice Jasmine, basmati, or brown; cauliflower rice is a great low-carb option
  • 1 tbsp Vegetable Oil Coconut oil can be used for flavor enhancement
  • Salt and Pepper To taste
For the Garnish
  • Cilantro or Green Onions For garnishing; parsley can be used as a substitute

Equipment

  • large skillet

Method
 

Cooking Instructions
  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
  2. Season 1 pound of boneless, skinless chicken breasts with salt and pepper, then add to the hot skillet. Cook for 5-7 minutes until golden brown.
  3. Stir in 2 minced cloves of garlic and 1 teaspoon of grated ginger. Cook for about 1 minute until fragrant.
  4. Pour in 1 can of coconut milk, followed by 1 tablespoon of soy sauce and 1 teaspoon of lime juice. Simmer for 5-7 minutes.
  5. While the sauce simmers, prepare 2 cups of cooked rice according to the package instructions.
  6. Serve the creamy coconut chicken over the rice and garnish with fresh cilantro or green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For leftovers, reheat gently to maintain the sauce texture. Store in airtight containers for up to 3 days in the fridge or freeze for up to 3 months.

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