Coconut Chicken Rice Bowl: Quick Tropical Comfort Food

Enjoy a Coconut Chicken Rice Bowl that's quick to prepare—ideal for a light, tropical-inspired dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Thai

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound boneless, skinless chicken breasts can substitute with shrimp
2 tablespoons vegetable oil or coconut oil coconut oil enhances flavor

For the Sauce

1 can light coconut milk
2 tablespoons soy sauce or Tamari use coconut aminos for soy-free
2 teaspoons minced garlic
1 teaspoon grated ginger
1 tablespoon fresh lime juice adjust to taste
to taste salt
to taste pepper

For Serving

4 cups cooked rice (jasmine or basmati) leftover rice is ideal
1/4 cup fresh cilantro or green onions (chopped)

Equipment

large non-stick skillet

Method

Step-by-Step Instructions

Heat 2 tablespoons of vegetable oil or coconut oil in a large skillet over medium heat until shimmering.
Add 2 teaspoons of minced garlic and 1 teaspoon of grated ginger, sauté for about 1 minute until fragrant.
Incorporate 1 pound of diced chicken breasts and cook for 5-7 minutes until lightly browned and cooked through.
Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce, stir and let simmer for 2-3 minutes.
Season with salt, pepper, and juice from 1 lime; stir to combine.
Spoon the mixture over 4 cups of cooked rice and garnish with cilantro or green onions before serving.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Use fresh chicken for better flavor, and consider marinating for enhanced taste. Leftover rice works best for a quick meal prep.

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