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Coconut Chicken Rice Bowl

A quick, creamy, and comforting bowl with tender chicken simmered in rich coconut milk and a dash of lime, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts can substitute shrimp, tofu, or chickpeas
  • 1 can coconut milk light coconut milk works too
  • 1 tbsp soy sauce or tamari, coconut aminos for soy-free
  • 1 tsp lime juice fresh
  • 2 cloves garlic fresh or jarred
  • 1 tsp ginger fresh
  • 2 cups cooked rice Jasmine, basmati, or cauliflower rice for low-carb
  • 1 tbsp vegetable oil or coconut oil
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish

Method
 

Cooking
  1. In a large skillet, heat oil over medium heat.
  2. Add chicken breasts, season with salt and pepper, and cook until lightly browned, about 6-7 minutes per side.
  3. Toss in garlic and ginger, sauté for another minute until fragrant.
  4. Pour in coconut milk, soy sauce, and lime juice. Stir well and let it simmer for about 10 minutes until chicken is tender and sauce thickens.
  5. Shred the chicken into the sauce, mix with cooked rice, and garnish with cilantro or green onions before serving.

Notes

This dish is perfect for meal prep and can be stored in an airtight container in the fridge for up to 3-4 days. It can also be frozen for up to a month. Reheat on the stove for even heating.