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Coconut Chicken Rice Bowl

Savory Coconut Chicken Rice Bowl in Just 30 Minutes

This Coconut Chicken Rice Bowl is a quick, creamy dish that brings tropical flavors to your table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowl
Course: Chicken
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts diced
  • 2 tablespoons vegetable oil or coconut oil
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
For the Sauce
  • 1 can light coconut milk (about 13.5 ounces)
  • 2 tablespoons soy sauce or Tamari for gluten-free
  • 1 tablespoon lime juice fresh
  • salt to taste
  • pepper to taste
For Serving
  • 2 cups cooked rice jasmine or basmati
  • fresh cilantro or green onions, chopped

Equipment

  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Heat the oil in a non-stick skillet over medium heat until shimmering, about 1-2 minutes.
  2. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
  3. Introduce the diced chicken to the skillet and cook for 5-7 minutes until lightly browned and no longer pink.
  4. Pour in the coconut milk and soy sauce, mix well, and bring to a gentle simmer for 2-3 minutes.
  5. Season with salt and pepper and stir in the lime juice just before serving.
  6. Spoon the mixture over cooked rice and garnish with chopped cilantro or green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Customize by adding vegetables or different proteins. Store leftovers in an airtight container for up to 3 days.

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