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Coconut Chicken Rice Bowl

Coconut Chicken Rice Bowl

4.32 from 95 votes
Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for my gluten-free, dairy-free friends!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Dinner, main dish, Meal Prep

Ingredients

  • 1 1/2 lbs diced chicken breast
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or dried herbs

Sauce ingredients

  • 1/2 onion (minced)
  • 3 cloves of garlic
  • 1 teaspoon fresh grated ginger (or more if you like it extra gingery (I added 1 tablespoon))
  • 1/4 cup chicken broth
  • 1 1/4 cup canned light coconut milk (from 1 can)
  • 1 tbsp of tomato paste
  • 1/2 teaspoon kosher salt

For the bowls:

  • fresh cilantro
  • 3 cups cooked jasmine rice or basmati
  • more coconut milk (optional for topping)

Instructions

  • Season the chicken with salt, paprika and dried herbs.
  • Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
  • Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
  • Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
  • Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
  • Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.

Notes

Variations:
  • Chicken: Swap chicken breasts with thighs.
  • Protein: Try with tofu or shrimp, adjusting cooking time as needed.
  • Vegetarian Coconut Rice Bowls: Omit the chicken, replace the chicken broth with vegetable broth, and add some tofu, and veggies like broccoli, bell pepper, and snap peas.
  • Curry: Add red curry paste for a coconut curry.
  • Don’t like cilantro? Skip it or swap it with scallions.
  • Grains: Serve the coconut chicken over another type of grain, like quinoa or brown rice.

Nutrition

Serving: 1cup chicken, 3/4 cup rice, Calories: 429kcal, Carbohydrates: 40g, Protein: 40g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 124mg, Sodium: 562mg, Fiber: 1.5g, Sugar: 4g
- WW Points: 8