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 for a flavorful, comforting bowl the whole family will love.
Ingredients
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1 lb (450g) boneless, skinless chicken breasts, diced
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1 can (13.5 oz) coconut milk
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2 cups cooked rice (jasmine, basmati, or brown rice)
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1 tablespoon vegetable oil (or coconut oil)
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2 cloves garlic, minced
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1 teaspoon ginger, grated
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon lime juice
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Salt and pepper to taste
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Fresh cilantro or green onions, for garnish
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Optional: sliced avocado, lime wedges, hot sauce for serving
Instructions
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Heat vegetable oil in a large skillet over medium heat.
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Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until browned and fully cooked.
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Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
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Pour in the coconut milk, soy sauce, and lime juice. Simmer for 5–7 minutes, stirring occasionally, until the sauce slightly thickens.
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While the chicken simmers, prepare your rice according to package instructions.
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Serve the creamy chicken over a bed of warm rice.
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Top with fresh cilantro or green onions and optional avocado slices or a drizzle of hot sauce.
Notes
For extra creaminess, use full-fat coconut milk.
Swap chicken for tofu or shrimp for variation.
Store leftovers separately (rice and chicken) in the fridge for up to 4 days.
Great for meal prep—just reheat gently and enjoy!
- 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