Description
Creamy coconut chicken rice bowls bring tropical flair to weeknight dinners with tender marinated chicken nestled over fluffy jasmine rice. Zesty cilantro, tangy lime, and rich coconut sauce create a balanced meal that transports you straight to beachside paradise.
Ingredients
Scale
Protein:
- 1 lb (454 grams) chicken breast, cut into bite-sized pieces
Grains and Liquids:
- 1 cup (240 milliliters) jasmine rice
- 1 can (13.5 fl oz / 400 milliliters) light coconut milk
- 1 cup (240 milliliters) water
Vegetables and Herbs:
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1/2 cup (60 grams) shredded carrots
- 2 tablespoons (8 grams) green onions, chopped
- 1 tablespoon (4 grams) fresh cilantro, chopped
Seasonings and Condiments:
- 1 tablespoon (15 milliliters) olive oil
- 1/2 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- 1 tablespoon (15 milliliters) lime juice
- 2 tablespoons (30 milliliters) soy sauce (or coconut aminos for gluten-free)
Instructions
- Prepare jasmine rice by combining it with coconut milk and water in a medium pot. Bring to a rapid boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is completely absorbed and rice reaches a tender consistency.
- Heat olive oil in a large skillet over medium-high temperature. Add chicken pieces seasoned with garlic powder, salt, and pepper. Cook for 5-7 minutes, turning occasionally to ensure even browning and thorough cooking.
- Transfer cooked chicken to a separate plate, maintaining the flavorful skillet residue. In the same pan, introduce bell peppers, zucchini, and shredded carrots. Sauté for 4-5 minutes, preserving a slight crunch while achieving tender texture.
- Reintroduce chicken to the vegetable-filled skillet. Drizzle with lime juice and soy sauce, gently stirring to coat all ingredients. Heat for an additional 1-2 minutes, ensuring complete temperature integration.
- Assemble the rice bowls by creating a base of coconut-infused rice. Layer the chicken and vegetable mixture on top, creating an appealing visual presentation. Finish by sprinkling fresh green onions and cilantro as a vibrant garnish.
Notes
- Use full-fat coconut milk for richer, creamier rice that adds depth to the entire dish’s flavor profile.
- Swap chicken for tofu or tempeh to create a delicious vegetarian version that maintains the recipe’s protein content.
- Pat chicken dry before seasoning to ensure better browning and more intense caramelization during cooking.
- Customize vegetable mix by adding seasonal produce like snap peas, mushrooms, or baby spinach for extra nutrition and variety.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg