When you’re craving something both comforting and fresh, this Coconut Chicken Rice Bowl delivers the perfect balance. The combination of juicy, spiced chicken and creamy coconut rice, all garnished with bright herbs and lime, feels like a mini-vacation in a bowl. It’s a dish that brings together the warmth of home-cooking and the flair of tropical flavors. Whether you’re whipping it up for a quick weeknight meal or preparing it ahead for lunches, this rice bowl will leave you satisfied.
The coconut milk-infused rice brings a subtle sweetness, while the smoky paprika and fragrant oregano-seasoned chicken adds depth. A squeeze of fresh lime over the top brightens up the whole dish, making it hard to resist.
Why You’ll Love This Recipe:
- Easy to make: This recipe is straightforward and can be ready in just about 30 minutes.
- Tropical flavors: The coconut milk and lime give a wonderful, light tropical touch to the dish.
- Great for meal prep: You can make the components ahead of time and assemble the bowls when ready to eat.
- Family-friendly: It’s mild enough for kids but can be spiced up for those who like a kick.
Ingredients You’ll Need:
- 1 ½ lbs boneless chicken breasts, diced
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 3 cups jasmine rice, cooked
- 1 ¼ cups coconut milk
- ¼ cup chicken broth
- ½ onion, minced
- 3 garlic cloves, minced
- 1 tsp fresh grated ginger
- 1 tbsp tomato paste
- Fresh cilantro and lime wedges for garnish
How to Make Coconut Chicken Rice Bowl:
Step-by-Step Instructions:
- Season the chicken:
- In a mixing bowl, toss the diced chicken with kosher salt, smoked paprika, and oregano until well coated. Let it sit for a few minutes while you prep the other ingredients.
- Sear the chicken:
- Heat a large skillet over medium-high heat and drizzle in a little oil. Once the oil is shimmering, add the seasoned chicken in a single layer. Sear the chicken for about 3-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Prepare the sauce:
- In the same skillet, reduce the heat to medium and add the minced onion, garlic, and ginger. Sauté for about 1 minute until fragrant and the onions are softened. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom. This will add tons of flavor to your sauce.
- Add coconut milk and tomato paste:
- Stir in the coconut milk and tomato paste, and season with a pinch of salt. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly. This will give your dish that creamy texture without overpowering the delicate flavors.
- Combine the chicken and sauce:
- Return the seared chicken to the skillet, coating it in the rich coconut sauce. Let it cook for another 3-4 minutes so the chicken can absorb the flavors, and the sauce thickens to your liking.
- Assemble the bowls:
- To serve, scoop a generous portion of jasmine rice into bowls, top with the coconut chicken, and spoon extra sauce over everything. Garnish with fresh cilantro and lime wedges for a burst of color and flavor. If you love the creaminess, drizzle a little extra coconut milk over the top.
Helpful Tips:
- Rice options: Feel free to switch up the jasmine rice with basmati rice, brown rice, or even quinoa for a healthier, more nutrient-dense option.
- Add veggies: You can bulk up the bowls with some sautéed bell peppers, spinach, or roasted sweet potatoes. Freshly sliced cucumbers also add a nice crunch and balance the richness of the coconut milk.
- Meal prep tip: Store the rice and chicken separately if you’re making this ahead. It’ll keep the flavors fresh, and you can easily reheat everything without the rice getting soggy.
- Spice it up: If you like heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the chicken seasoning or sauce.
Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Dairy-Free
Notes:
- For an even richer coconut flavor, you can substitute half the chicken broth with more coconut milk. It’ll make the dish even creamier, so if you’re a coconut lover, this might be your go-to version.
- This dish can easily be adapted for vegetarians. Simply swap the chicken for tofu or your favorite plant-based protein, and use vegetable broth instead of chicken broth.
Nutritional Information (per serving):
- Calories: ~430 kcal
- Protein: 32g
- Carbohydrates: 48g
- Fat: 12g
- Fiber: 2g
Frequently Asked Questions:
Can I use canned coconut milk? Yes, canned coconut milk is perfect for this recipe! Make sure to shake the can well before opening, as coconut milk can sometimes separate.
What can I use instead of jasmine rice? Basmati or brown rice are great alternatives. For a lower-carb option, cauliflower rice works wonderfully with the creamy sauce.
How long does this keep in the fridge? The chicken and rice can be stored in the fridge for up to 4 days. Just reheat it gently in the microwave or on the stovetop.
Storage Instructions:
If you’re meal prepping, store the cooked chicken and rice in separate airtight containers in the fridge. The rice can be reheated in the microwave, while the chicken and sauce are best reheated on the stove over medium heat, adding a splash of broth or water if necessary to loosen the sauce.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other coconut-inspired dishes:
Conclusion:
This Coconut Chicken Rice Bowl is a fantastic meal that will transport you to the tropics with every bite. Its creamy, savory sauce paired with perfectly seasoned chicken and fluffy coconut rice is a treat for the senses. Whether you’re making it for a quick dinner or prepping ahead for the week, it’s a recipe you’ll come back to time and time again.
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Coconut Chicken Rice Bowl
Description
When you’re craving something both comforting and fresh, this Coconut Chicken Rice Bowl delivers the perfect balance. The combination of juicy, spiced chicken and creamy coconut rice, all garnished with bright herbs and lime, feels like a mini-vacation in a bowl. It’s a dish that brings together the warmth of home-cooking and the flair of tropical flavors. Whether you’re whipping it up for a quick weeknight meal or preparing it ahead for lunches, this rice bowl will leave you satisfied.
The coconut milk-infused rice brings a subtle sweetness, while the smoky paprika and fragrant oregano-seasoned chicken adds depth. A squeeze of fresh lime over the top brightens up the whole dish, making it hard to resist.
Ingredients
- 1 ½ lbs boneless chicken breasts, diced
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 3 cups jasmine rice, cooked
- 1 ¼ cups coconut milk
- ¼ cup chicken broth
- ½ onion, minced
- 3 garlic cloves, minced
- 1 tsp fresh grated ginger
- 1 tbsp tomato paste
- Fresh cilantro and lime wedges for garnish
Instructions
- Season the chicken:
- In a mixing bowl, toss the diced chicken with kosher salt, smoked paprika, and oregano until well coated. Let it sit for a few minutes while you prep the other ingredients.
- Sear the chicken:
- Heat a large skillet over medium-high heat and drizzle in a little oil. Once the oil is shimmering, add the seasoned chicken in a single layer. Sear the chicken for about 3-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Prepare the sauce:
- In the same skillet, reduce the heat to medium and add the minced onion, garlic, and ginger. Sauté for about 1 minute until fragrant and the onions are softened. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom. This will add tons of flavor to your sauce.
- Add coconut milk and tomato paste:
- Stir in the coconut milk and tomato paste, and season with a pinch of salt. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly. This will give your dish that creamy texture without overpowering the delicate flavors.
- Combine the chicken and sauce:
- Return the seared chicken to the skillet, coating it in the rich coconut sauce. Let it cook for another 3-4 minutes so the chicken can absorb the flavors, and the sauce thickens to your liking.
- Assemble the bowls:
- To serve, scoop a generous portion of jasmine rice into bowls, top with the coconut chicken, and spoon extra sauce over everything. Garnish with fresh cilantro and lime wedges for a burst of color and flavor. If you love the creaminess, drizzle a little extra coconut milk over the top.
Notes
- or an even richer coconut flavor, you can substitute half the chicken broth with more coconut milk. It’ll make the dish even creamier, so if you’re a coconut lover, this might be your go-to version.
- This dish can easily be adapted for vegetarians. Simply swap the chicken for tofu or your favorite plant-based protein, and use vegetable broth instead of chicken broth.
