Coconut Chicken Rice Bowl
Coconut chicken rice bowl features tender chicken simmered in creamy coconut milk with soy and lime, served over fluffy rice.
Ingredients
Coconut Chicken
- 1 lb boneless, skinless chicken breasts Main protein; swap for shrimp, tofu, or chickpeas.
- 1 can coconut milk Provides creaminess and healthy fats; light coconut milk lowers fat.
- 1 tbsp soy sauce (or tamari) Adds savory depth; use coconut aminos for soy-free.
- 1 tsp lime juice Brightens acidity; fresh lime recommended.
- 2 cloves garlic Fresh preferred; jarred works in a pinch.
- 1 tsp ginger Fresh yields better flavor.
- 1 tbsp vegetable oil (or coconut oil) For sautéing; adds flavor.
- salt and pepper to taste (Basic seasoning.)
- fresh cilantro or green onions Adds freshness; parsley can substitute.
Rice
- 2 cups cooked rice Jasmine, basmati, or brown; cauliflower rice for low-carb.
Instructions
Coconut Chicken
Heat oil in skillet:
Warm 1 tablespoon of vegetable or coconut oil in a large skillet set over medium heat.Cook seasoned chicken:
Add 1 lb of diced boneless, skinless chicken; season with salt and pepper. Cook 5-7 minutes until golden and internal temp hits 165°F (75°C).Sauté garlic and ginger:
Stir in 2 minced garlic cloves and 1 teaspoon grated ginger; cook about 1 minute until aromatic.Simmer coconut sauce:
Pour in 1 can of coconut milk, 1 tablespoon soy sauce, and 1 teaspoon lime juice. Stir, then simmer 5-7 minutes.Cook rice:
Cook 2 cups of rice per package directions.
Rice
Serve and garnish:
Ladle coconut chicken over rice; garnish with chopped cilantro or sliced green onions.