Coconut Chicken Rice Bowl
A delightful dish that combines creamy coconut milk and tender chicken for a quick, tropical-inspired weeknight meal.
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken breasts Feel free to substitute with shrimp, tofu, or chickpeas.
- 1 can Coconut milk Use light coconut milk for a lighter version.
- 2 tablespoons Soy sauce Tamari works as a gluten-free alternative.
- 2 cups Cooked rice Jasmine, basmati, or brown rice based on your flavor preference.
- 2 tablespoons Vegetable oil Or coconut oil; replace with olive oil if desired.
- 2 cloves Garlic, minced Use garlic powder if fresh isn’t available.
- 1 teaspoon Ginger, grated Ground ginger can be substituted.
- 1 teaspoon Lime juice Fresh lime is best.
- to taste Salt and pepper Essential for seasoning.
- 1/4 cup Fresh cilantro or green onions Parsley can be a delightful alternative.
Instructions
Cooking Instructions
- In a large skillet, heat the oil over medium-high heat.
- Add the chicken and cook until golden and no longer pink, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Pour in the coconut milk and soy sauce, bringing it to a gentle simmer.
- Mix in the cooked rice and lime juice, stirring until everything is well combined and heated through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro or green onions before serving.
Notes
This dish is great on its own, but can be enhanced with a simple green salad, steamed vegetables, or topped with sliced avocado or roasted nuts. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for a month.