Coconut Chicken Rice Bowl

A comforting bowl of tender chicken steeped in rich coconut milk served over fluffy rice, perfect for an easy weeknight meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb boneless, skinless chicken breasts Can substitute with shrimp, tofu, or chickpeas.
1 can coconut milk Light coconut milk can be used for lower fat option.
1 tbsp soy sauce Or tamari; use coconut aminos for a soy-free option.
1 tsp lime juice Fresh lime is best.
2 cloves garlic Fresh is best, but jarred works too.
1 tsp ginger Fresh ginger is recommended.
2 cups cooked rice Jasmine, basmati, or brown rice can be used; cauliflower rice for a low-carb option.
1 tbsp vegetable oil Coconut oil can also be used.
to taste salt and pepper Essential seasoning.
to taste fresh cilantro or green onions Garnish for freshness; parsley can be swapped.

Method

Cooking

In a large skillet, heat the vegetable oil over medium heat.
Add the chicken breasts, seasoning them with salt and pepper. Sauté until golden brown and cooked through (about 5-7 minutes).
Add in minced garlic and ginger, cooking for an additional minute until fragrant.
Pour in the coconut milk, soy sauce, and lime juice. Bring to a simmer.
Stir in your cooked rice, mixing until everything is well combined.
Remove from heat and garnish with fresh cilantro or green onions. Serve warm and enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for about 3-4 days. For freezing, portion it out and consume within 3 months. Reheat thoroughly before serving.