Name: Coconut Chicken Rice Bowl Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Tropical
Ingredients: 1 pound boneless, skinless chicken breasts (can substitute with shrimp, tofu, or chickpeas); 1 can coconut milk (use light coconut milk for a lighter version); 2 tablespoons soy sauce (tamari for gluten-free option); 2 cups cooked rice (jasmine, basmati, or brown rice); 2 tablespoons vegetable oil or coconut oil (olive oil can be used as substitute); 2 cloves garlic, minced (or garlic powder if fresh is unavailable); 1 teaspoon grated ginger (ground ginger can be substituted, adjust to taste); 1 teaspoon lime juice (fresh preferred); Salt and pepper, to taste; 1/4 cup fresh cilantro or green onions (parsley as alternative)

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Introduction

Discover the vibrant flavors of the tropics with this easy Coconut Chicken Rice Bowl. Creamy coconut milk and aromatic spices combine with tender chicken and fluffy rice for a comforting meal that’s ready in just 30 minutes.

A white bowl holds a layered dish starting with a base of fluffy white rice at the bottom, topped with grilled chicken pieces that show golden-brown grill marks and are covered with a creamy, light orange sauce. On one side of the bowl, there are several slices of fresh green avocado, both cut into wedges and one half with the pit socket visible. Bright green chopped cilantro is sprinkled over the chicken and avocado for a fresh touch. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts (or substitute with shrimp, tofu, or chickpeas)
1 can coconut milk (use light coconut milk for a lighter version)
2 tablespoons soy sauce (tamari for gluten-free alternative)
2 cups cooked rice (jasmine, basmati, or brown rice)
2 tablespoons vegetable oil or coconut oil (olive oil optional)
2 cloves garlic, minced (or garlic powder)
1 teaspoon ginger, grated (or ground ginger)
1 teaspoon lime juice (fresh preferred)
Salt and pepper to taste
1/4 cup fresh cilantro or green onions (parsley as alternative)

Instructions

Step 1: Heat vegetable oil in a large skillet over medium heat until warm.
Step 2: Add diced chicken breasts, season with salt and pepper, and sauté for 5-7 minutes until browned and cooked through (internal temperature 165°F).
Step 3: Stir in minced garlic and grated ginger, cooking for another minute to release their aroma.
Step 4: Pour in coconut milk, soy sauce, and lime juice. Simmer for 5-7 minutes until the sauce thickens slightly and coats the chicken.
Step 5: Prepare cooked rice according to package instructions while the sauce simmers.
Step 6: Serve the creamy chicken mixture over the rice, and garnish with fresh cilantro or sliced green onions. Optional: squeeze extra lime juice on top before serving.

Tips & Variations

Swap chicken for shrimp, tofu, or chickpeas to suit dietary preferences or add variety.
Add colorful vegetables like bell peppers or spinach during cooking for extra nutrition and texture.
Spice it up with red pepper flakes or sriracha for a fiery kick.
Mix in a tablespoon of peanut butter for a rich, nutty twist.
Try different herbs like basil or mint instead of cilantro for a fresh flavor change.
Top with toasted coconut flakes, crushed peanuts, or sesame seeds for crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in airtight containers or freezer bags for up to 2 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if needed to restore creaminess. Avoid leaving the dish at room temperature for more than 2 hours to ensure safety.

How to Serve

A white bowl with a thin brown rim holds a layered dish: the base is white fluffy rice, topped with grilled chicken chunks covered in a creamy orange sauce, sprinkled with fresh green cilantro leaves. On one side, there are layered slices of bright green avocado, some shaped in half with the pit hole visible, also sprinkled with cilantro. The bowl is set on a background of white marbled texture with a few scattered cilantro leaves around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I choose the right chicken for this recipe?

Choose boneless, skinless chicken breasts that are fresh with a vibrant pink color and no odors. Frozen chicken is fine if properly thawed before cooking.

How should I store leftovers from my Coconut Chicken Rice Bowl?

Keep leftovers in an airtight container in the fridge for up to 3 days or freeze portions for up to 2 months. Label containers with the date for easy tracking.