Description
A quick and delicious Coconut Chicken Rice Bowl that can be prepared in just 20 minutes.
Ingredients
Scale
- 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
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is browned and cooked through.
- Add the minced garlic and grated ginger to the skillet. Stir for about 1 minute until fragrant.
- Pour in the coconut milk, soy sauce, and lime juice. Bring the mixture to a simmer and cook for another 5-7 minutes, allowing the sauce to thicken slightly.
- While the chicken is cooking, prepare your cooked rice according to the package instructions.
- Serve the chicken mixture over a generous scoop of rice and garnish with fresh cilantro or sliced green onions.
Notes
- This recipe can be made gluten-free by using tamari instead of soy sauce.
- Adjust the seasoning to your taste with more lime juice or soy sauce.
- Feel free to add vegetables like bell peppers or peas for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Coconut Chicken Rice Bowl, quick recipes, 20-minute meals