Go Back
–+ servings
Coconut Chicken Rice Bowl

Easy Coconut Chicken Rice Bowl for a Tropical Dinner Delight

This Coconut Chicken Rice Bowl is a quick, customizable, and gluten-free meal perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Substitutable with shrimp, tofu, or chickpeas.
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 1 can Coconut Milk Use light coconut milk for a lower-fat option.
  • 1 tablespoon Soy Sauce (or Tamari) Can use coconut aminos for soy-free.
  • 1 teaspoon Lime Juice Fresh lime is best.
  • 2 cloves Garlic Fresh is preferred.
  • 1 teaspoon Grated Fresh Ginger Use ground if fresh is unavailable.
For the Rice
  • 2 cups Cooked Rice Jasmine, basmati, or cauliflower rice can be used.
  • 1 tablespoon Vegetable Oil (or Coconut Oil) For cooking the chicken.
For Garnish
  • to taste Fresh Cilantro or Green Onions Parsley can be a substitute.

Equipment

  • Skillet
  • Measuring Cups
  • Measuring Spoons
  • knife
  • cutting board

Method
 

Cooking Steps
  1. Heat oil in a large skillet over medium heat until it shimmers, about 2 minutes.
  2. Add diced chicken to the skillet with a pinch of salt and pepper; cook for 5-7 minutes until golden brown and internal temperature is 165°F.
  3. Stir in minced garlic and grated ginger; cook for about 1 minute until fragrant.
  4. Pour in coconut milk, soy sauce, and lime juice; mix well and let simmer for 5-7 minutes until sauce thickens.
  5. Cook rice according to package instructions until fluffy, about 15 minutes.
  6. Assemble the bowl by serving the coconut chicken over the warm rice and garnish with cilantro or green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 60mgIron: 3mg

Notes

This dish is easily customizable; substitute proteins and add veggies for variety. Leftovers can be refrigerated for up to 3 days.

Tried this recipe?

Let us know how it was!