Name: Coconut Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tropical
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 can (13.5 oz) coconut milk; 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp lime juice (freshly squeezed); 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 cups cooked rice (jasmine, basmati, or brown rice; cauliflower rice for low-carb option); 1 tbsp vegetable oil or coconut oil; Salt and pepper to taste; Fresh cilantro or green onions, chopped

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Introduction

Enjoy the tropical flavors of this Coconut Chicken Rice Bowl, a creamy and comforting meal that’s quick to prepare and packed with nutrition. This versatile dish is perfect for busy weeknights and easy to customize to your taste.

A white bowl filled with a layer of white fluffy rice at the bottom, topped with a creamy orange curry containing chunks of tender chicken. Bright green cilantro leaves are scattered on top of the curry for a fresh touch. A half lime with a vibrant green color rests on the edge of the bowl. The bowl is placed on a white marbled surface with some blurred green leaves in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts (can be substituted with shrimp, tofu, or chickpeas)
1 can coconut milk (use light coconut milk for a lower-fat option)
1 tbsp soy sauce or tamari (use coconut aminos for soy-free)
1 tsp lime juice (fresh recommended)
2 cloves garlic, minced (fresh preferred)
1 tsp grated ginger (fresh preferred)
2 cups cooked rice (jasmine, basmati, brown rice, or cauliflower rice for low-carb)
1 tbsp vegetable oil or coconut oil
Salt and pepper to taste
Fresh cilantro or green onions for garnish (can substitute with parsley)

Instructions

Step 1: Heat 1 tablespoon of vegetable oil or coconut oil in a large skillet over medium heat. Swirl the oil to coat the pan evenly.
Step 2: Add the diced chicken seasoned with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F).
Step 3: Add the minced garlic and grated ginger to the skillet. Stir for about 1 minute until fragrant.
Step 4: Pour in the coconut milk, soy sauce, and lime juice. Stir to combine and let simmer for 5-7 minutes, allowing the sauce to thicken.
Step 5: While the chicken simmers, prepare the cooked rice according to package instructions.
Step 6: Serve the coconut chicken over the rice and garnish with chopped cilantro or sliced green onions.

Tips & Variations

For a creamier sauce, whisk in 1 tablespoon of cornstarch mixed with water before simmering the sauce.
Avoid overcooking chicken to keep it juicy and tender; use a meat thermometer to check for 165°F internal temperature.
Add lime wedges or chopped nuts like peanuts for extra texture and brightness.
Include vegetables such as bell peppers, snap peas, or broccoli by stirring them in during the last few minutes of cooking.
Substitute chicken with shrimp, tofu, or chickpeas for different dietary preferences.
Use cauliflower rice instead of regular rice for a low-carb alternative.
For heat, add red pepper flakes or sriracha to the sauce.
Top with fresh mango or pineapple chunks for a tropical twist.
Sprinkle toasted coconut flakes or crushed peanuts for a nutty crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the chicken tender and the sauce creamy. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. To maintain the best texture, consider storing the rice and chicken separately when freezing or refrigerating.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with a thick layer of creamy orange curry with chunks of tender chicken. The curry has a smooth, slightly textured sauce with visible spices, and fresh green cilantro leaves are scattered on top. A half lime, bright green and fresh, rests on the side of the bowl. The bowl is placed on a white marbled surface with blurred green leaves in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken should I use for the Coconut Chicken Rice Bowl?

Boneless, skinless chicken breasts are recommended for their lean protein and tenderness, but you can also use shrimp, tofu, or chickpeas depending on your preference.

Can I make this dish gluten-free?

Yes, use tamari or coconut aminos instead of soy sauce to make the dish gluten-free. Always check ingredient labels to ensure they meet your dietary needs.