Coconut Chicken Rice Bowl: Quick Tropical Meal in 30 Minutes
By Isabella Quinn
Servings
4
Serve a calming Coconut Chicken Rice Bowl with tender, diced chicken and coconut. This weeknight dinner recipe offers a taste of the tropics. This recipe can be modified to meet various diet and taste preferences by substituting other proteins. Garnish the dish with cilantro for added flavor. This dish is easy to prepare and widely appealing.
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)
- •¼ 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)
500
Calories
36g
Protein
20g
Fat
52g
Carbs
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