Description
Indulge in the cozy flavors of this Coconut Chicken Rice Bowl, where creamy coconut sauce hugs every grain of rice and tender, well-seasoned chicken adds a satisfying bite. Packed with protein and spiced just right, this dish is as comforting as it is convenient ideal for busy weeknights or make-ahead meal prep. Gluten-free, dairy-free, and customizable, it’s a healthy comfort food favorite you’ll want on repeat.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts, diced
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt to taste
- 1 tbsp oil (for cooking)
For the Sauce:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 cup chicken broth
- 1 can (13.5 oz) light coconut milk
- 1 tbsp tomato paste (optional, for depth of flavor)
For the Base & Garnish:
- 2 cups cooked basmati or jasmine rice
- Fresh cilantro, chopped (for garnish)
- Optional: Drizzle of extra coconut milk
- Optional: Sliced cucumber or bok choy (for serving)
Instructions
- Season & Sear Chicken:
Season diced chicken with smoked paprika, oregano, and salt.
Heat oil in a large skillet over high heat. Add chicken and sear for 3–5 minutes, flipping occasionally, until golden brown.
Remove from skillet and set aside. - Sauté Aromatics:
Reduce heat to medium. In the same skillet, add diced onion, garlic, and ginger. Sauté for 1 minute until fragrant. - Deglaze & Simmer Sauce:
Add chicken broth to deglaze the pan, scraping up browned bits. Stir in coconut milk and tomato paste (if using).
Simmer for 5 minutes to thicken slightly. - Combine Chicken & Sauce:
Return the chicken to the pan and stir to coat with the creamy sauce. Simmer another 2–3 minutes until heated through. - Assemble the Bowls:
Scoop cooked rice into serving bowls. Top with the coconut chicken mixture.
Garnish with fresh cilantro and an optional drizzle of coconut milk.
Serve with cucumber slices or bok choy for added freshness.
Notes
- Add a teaspoon of Thai red curry paste for a flavor boost.
- Swap rice for brown rice or cauliflower rice for a lower-carb option.
- Top with chopped peanuts or toasted sesame seeds for extra texture.
- Store leftovers in an airtight container in the fridge for up to 4 days great for meal prep!
- Try it with shrimp, tofu, or chicken thighs as alternative proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: Asian-Inspired / Fusion
Nutrition
- Serving Size: 4
- Calories: ~460
- Sugar: ~3g
- Sodium: ~560mg
- Fat: ~20g
- Saturated Fat: ~9g
- Unsaturated Fat: ~10g
- Trans Fat: ~0g
- Carbohydrates: ~32g
- Fiber: ~2g
- Protein: ~40g
- Cholesterol: ~85mg
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