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Delicious Coconut Chicken Rice Bowl with fresh ingredients and vibrant colors.

Coconut Chicken Rice Bowls

A creamy and flavorful Coconut Chicken Rice Bowl that combines tender chicken, vegetables, and rich coconut milk, all cooked in one pan for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 1 cup coconut milk
  • 2 cups cooked rice
  • 1 cup vegetables (e.g., bell peppers, broccoli) Feel free to switch veggies based on preference.
  • 2 tablespoons soy sauce
  • 1 tablespoon coconut oil For sautéing.
  • Salt and pepper to taste To enhance flavor.
  • Fresh cilantro for garnish For serving.

Method
 

Cooking
  1. In a skillet, heat coconut oil over medium heat.
  2. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through (about 5-7 minutes).
  3. Toss in the vegetables and stir-fry until they're tender (3-4 minutes should do).
  4. Pour in the coconut milk and soy sauce, letting it simmer for a few minutes to blend the flavors together.
  5. Serve the coconut chicken and vegetable mixture over the cooked rice.
  6. Garnish with fresh cilantro before serving for that extra pop!

Notes

This dish can be stored in the fridge for about 3-4 days or frozen for up to 3 months. Reheat gently on the stove with a splash of water or coconut milk. Timing is key, don't overcook the chicken; it should be juicy, not dry. For a heat kick, add red pepper flakes or sliced jalapeños.