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Coconut Chicken Rice Bowl

Coconut Chicken Rice Bowl: A Tropical Dinner Delight

This Coconut Chicken Rice Bowl is a flavorful dish perfect for weeknight dinners, featuring tender chicken, fluffy jasmine rice, and creamy coconut milk.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice Substitute with basmati or brown rice for different textures.
  • 2 cups Vegetable Broth Homemade or low-sodium store options work best.
For the Chicken
  • 2 pieces Chicken Breasts You can use turkey for a leaner option.
  • 3 cloves Garlic Fresh is preferred, but garlic powder can be used.
  • 1 inch Fresh Ginger Highly recommended for aromatic qualities.
For the Sauce
  • 1 can Coconut Milk For a lower-fat version, consider using light coconut milk.
  • 3 tablespoons Soy Sauce or Tamari Opt for gluten-free tamari to keep it suitable for gluten-free diets.
For Garnish
  • Fresh Herbs (Cilantro, Green Onions) Feel free to substitute with parsley if needed.
Optional Vegetables
  • Assorted Vegetables (Bell Peppers, Broccoli) Customizable to fit seasonal produce or family preferences.

Equipment

  • skillet
  • Medium saucepan
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Start by gathering all ingredients for your Coconut Chicken Rice Bowl. Mince approximately 3 cloves of garlic and peel, then finely grate a 1-inch piece of fresh ginger. Set these aside.
  2. In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of vegetable broth. Bring to a boil, reduce heat, cover, and let simmer for 15 minutes until fluffy.
  3. Heat 1 tablespoon of oil in a large skillet over medium heat. Season 2 chicken breasts with salt and pepper, then cook for about 12 minutes until golden brown.
  4. In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until aromatic.
  5. Pour in 1 can (about 13.5 ounces) of coconut milk into the skillet and allow to simmer for about 5 minutes until slightly thickened.
  6. Slice the chicken, return it to the skillet with the coconut sauce, and simmer for an additional 2 minutes.
  7. Assemble the bowls with rice, top with chicken and sauce, and garnish with cilantro and green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be frozen for up to 2 months.

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