Description
This creamy Coconut Chicken Rice Bowl is a quick and satisfying weeknight dinner. Juicy chicken simmers in coconut milk with garlic, ginger, and lime, then served over fluffy rice with avocado and fresh herbs.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 can (13.5 oz) coconut milk
- 2 cups cooked rice
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce or tamari
- 1 teaspoon lime juice
- Salt and pepper to taste
- Fresh cilantro or green onions
- Optional: sliced avocado, lime wedges, hot sauce
Instructions
- Heat oil in skillet over medium heat.
- Add chicken, season, cook 5–7 minutes until browned.
- Add garlic and ginger, sauté 1 minute.
- Add coconut milk, soy sauce, lime juice. Simmer 5–7 minutes.
- Serve over rice.
- Top with herbs and optional toppings.
Notes
- Use full-fat coconut milk for extra creaminess.
- Swap chicken for tofu or shrimp.
- Store rice and chicken separately up to 4 days.
- Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 23 g
- Saturated Fat: 16 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg