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Coconut Chicken Rice Bowls

A delightful tropical dish featuring juicy chicken simmered in creamy coconut milk, served over fluffy rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use any type of rice as desired
  • 1 lb chicken breast, diced Can use leftover chicken for quicker prep
  • 1 cup coconut milk Canned coconut milk works well
  • 1 tablespoon soy sauce or tamari Use tamari for gluten-free version
  • 1 teaspoon garlic powder Can substitute with ginger or lemongrass
  • to taste Salt and pepper Adjust according to preference
  • to taste Chopped green onions For garnish
  • for serving Lime wedges Essential for brightening flavor

Method
 

Cooking
  1. In a pan over medium heat, cook the diced chicken breast until browned and cooked through.
  2. Add garlic powder, soy sauce, salt, and pepper to the chicken, stirring to combine.
  3. Pour in the coconut milk and let it simmer for 5-7 minutes until the sauce thickens slightly.
  4. In serving bowls, place a scoop of cooked rice and top with the coconut chicken mixture.
  5. Garnish with chopped green onions and serve with lime wedges.

Notes

This dish can be made vegan by using tofu or chickpeas instead of chicken. For added crunch, top with roasted peanuts or cashews.