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–+ servings
Coconut Chicken Rice Bowl

Coconut Chicken Rice Bowl: A Tropical Taste of Home

A comforting Coconut Chicken Rice Bowl, ready in 20 minutes, customizable, and gluten-free, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tropical
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Can substitute with shrimp, tofu, or chickpeas.
For the Sauce
  • 1 can Coconut Milk Using light coconut milk can reduce fat.
  • 1 tablespoon Soy Sauce Can substitute with coconut aminos for soy-free option.
  • 1 teaspoon Lime Juice Fresh juice recommended.
  • 2 cloves Garlic Minced, fresh or jarred.
  • 1 teaspoon Ginger Freshly grated.
For the Base
  • 2 cups Cooked Rice Jasmine, basmati, or brown rice recommended.
For Cooking
  • 1 tablespoon Vegetable Oil Can use coconut oil.
  • to taste Salt
  • to taste Pepper
For Garnish
  • to taste Fresh Cilantro or Green Onions Parsley can be used as an alternative.

Equipment

  • Skillet
  • measuring cups
  • Measuring Spoons
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of vegetable or coconut oil in a large skillet over medium heat until shimmering.
  2. Add 1 pound of diced chicken, seasoned with salt and pepper, and cook for 5-7 minutes until golden brown and fully cooked.
  3. Stir in 2 minced garlic cloves and 1 teaspoon of grated ginger, cooking for about 1 minute until fragrant.
  4. Pour in 1 can of coconut milk, followed by 1 tablespoon of soy sauce and 1 teaspoon of lime juice. Stir and simmer for 5-7 minutes until thickened.
  5. While the sauce simmers, cook 2 cups of rice according to package instructions.
  6. To serve, place rice in bowls and ladle the coconut chicken mixture over it. Garnish with chopped cilantro or green onions.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For the best texture, fluff the rice after cooking and ensure the skillet is hot before adding chicken to achieve a nice sear.

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