Description
Transport yourself to a tropical paradise with this creamy coconut chicken rice bowl, featuring tender chicken, fragrant garlic, and zesty lime.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 can (13.5 oz) coconut milk
- 2 cups cooked rice (jasmine, basmati, or brown rice)
- 1 tablespoon vegetable oil (or coconut oil)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon lime juice
- Salt and pepper to taste
- Fresh cilantro or green onions, for garnish
- Optional: Sliced avocado, lime wedges, hot sauce for serving
Instructions
- Heat the oil in a large skillet over medium heat.
- Cook the chicken seasoned with salt and pepper for about 5-7 minutes until golden brown.
- Sauté the garlic and ginger for about 1 minute until fragrant.
- Add the coconut milk, soy sauce, and lime juice. Simmer for 5-7 minutes until the sauce thickens.
- Prepare the rice according to package instructions.
- Assemble the bowl by serving the chicken over the rice and garnishing with cilantro or green onions.
Notes
For a crispy version, try cooking the chicken in an air fryer at 400°F for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
Keywords: coconut chicken, rice bowl, tropical recipe, weeknight meal, gluten free