Coconut Chicken Rice Bowl: Quick Tropical Meal in 30 Minutes
By Ava Mitchell
Indulge in a comforting Coconut Chicken Rice Bowl that combines creamy coconut with tender, diced chicken. This quick and nourishing dish is perfect for busy weeknights, offering a delightful escape to tropical flavors. With the option to substitute proteins, it caters to various dietary preferences. Serve it with fresh cilantro for an added burst of freshness and enjoy a meal that's both easy to prepare and crowd-pleasing.
Ingredients
- •1 pound boneless, skinless chicken breasts, diced
- •1 can light coconut milk
- •2 tablespoons soy sauce (Tamari for gluten-free)
- •2 cups cooked rice (jasmine or basmati)
- •2 tablespoons vegetable oil (or coconut oil)
- •2 cloves garlic (minced)
- •1 teaspoon ginger (grated)
- •1 teaspoon lime juice (fresh to taste)
- •salt (to taste)
- •pepper (to taste)
- •0.25 cup fresh cilantro or green onions (chopped)
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
- 2
Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute, until fragrant and golden.
- 3
Add 1 pound of diced boneless, skinless chicken breasts to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned.
- 4
Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and bring the mixture to a gentle simmer.
- 5
Let it cook for an additional 2-3 minutes, allowing the flavors to meld.
- 6
Season with salt and pepper to taste. Stir in 1 teaspoon of fresh lime juice right before serving.
- 7
Serve the coconut chicken over 2 cups of cooked rice and garnish with ¼ cup of chopped fresh cilantro or green onions.
Nutrition (per serving)
Calories
500
Protein
36g
Fat
20g
Carbs
52g
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