Coconut Chicken Rice Bowl
A vibrant tropical dish combining succulent chicken and creamy coconut milk served over fluffy rice, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten Free
Ingredients
Scale
- 1 pound Boneless, skinless chicken breasts, diced
- 1 can Coconut milk, light
- 2 tablespoons Soy sauce, Tamari for gluten-free
- 2 cups Cooked rice, jasmine or basmati
- 2 tablespoons Vegetable oil, or coconut oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Lime juice, fresh, to taste
- Salt and pepper, to taste
- 1/4 cup Fresh cilantro or green onions, chopped
Instructions
- Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
- Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute, until fragrant and golden.
- Add 1 pound of diced boneless, skinless chicken breasts to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned.
- Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and bring the mixture to a gentle simmer. Let it cook for an additional 2-3 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste. Stir in 1 teaspoon of fresh lime juice right before serving.
Notes
For more flavor, let the dish sit for a few minutes before serving. Consider adding vegetables or spices for a twist.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg