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
1 lb (450g) boneless, skinless chicken breasts, diced
1 can (13.5 oz) coconut milk
2 cups cooked rice (jasmine, basmati, or brown rice)
1 tablespoon vegetable oil (or coconut oil)
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon lime juice
Salt and pepper to taste
Fresh cilantro or green onions, for garnish
Optional: sliced avocado, lime wedges, hot sauce for serving
Instructions
Heat vegetable oil in a large skillet over medium heat.
Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until browned and fully cooked.
Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
Pour in the coconut milk, soy sauce, and lime juice. Simmer for 5–7 minutes, stirring occasionally, until the sauce slightly thickens.
While the chicken simmers, prepare your rice according to package instructions.
Serve the creamy chicken over a bed of warm rice.
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