Coconut Chicken Rice Bowl: A Creamy Tropical Escape

This Coconut Chicken Rice Bowl is a quick, tropical meal that brings creamy flavors and vibrant veggies together.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Dinner

Cuisine: Asian, Tropical

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Breast Diced

For the Sauce

1 can Coconut Milk About 14 oz
2 cloves Garlic Minced
1 tablespoon Ginger Grated fresh
2 tablespoons Soy Sauce Use tamari for gluten-free
1 tablespoon Lime Juice Freshly squeezed

For Cooking

1 tablespoon Vegetable Oil or Coconut Oil

For the Base

2 cups Cooked Rice Jasmine, basmati, or brown rice

For Garnishing

Cilantro or Green Onions Chopped
Salt and Pepper To taste

Equipment

skillet

Method

Preparation Steps

Heat the oil in a large skillet over medium heat. Add the diced chicken breast, season with salt and pepper, and cook for 5–7 minutes until golden brown and fully cooked.
Add minced garlic and grated ginger to the skillet with the chicken. Cook for about 1 minute until fragrant.
Pour in the coconut milk, soy sauce, and lime juice. Stir to combine and bring to a gentle simmer. Cook for 5–7 minutes until the sauce thickens.
Prepare the rice according to package instructions. Aim for about 2 cups of cooked rice.
Once the chicken is cooked and the sauce has thickened, serve the chicken mixture over the cooked rice.
Garnish with chopped cilantro or green onions. Serve with lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 250IUVitamin C: 10mgCalcium: 40mgIron: 1.5mg

Notes

Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety. Fresh ingredients enhance flavor, and rinsing rice helps achieve a fluffy texture.

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