Description
A delicious and nutritious coconut chicken rice bowl that combines marinated chicken with fresh vegetables and jasmine rice, perfect for a wholesome meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, thinly sliced
- ½ cup light coconut milk
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- Juice of ½ lime
- Salt and pepper, to taste
- Optional: ½ teaspoon chili flakes for a touch of heat
- 2 cups cooked jasmine rice (or your preferred grain)
- 1 cup red bell pepper, thinly sliced
- 1 small cucumber, thinly sliced
- ¼ cup scallions, chopped
- ¼ cup fresh cilantro, chopped
- Extra lime wedges, for garnish
- Optional: sesame seeds or chopped peanuts for topping
Instructions
- Marinate the chicken by combining the sliced chicken, coconut milk, soy sauce, garlic, lime juice, salt, and pepper in a bowl. Let it marinate for at least 20 minutes, or up to overnight for more flavor.
- Cook the jasmine rice according to the package instructions. Fluff with a fork and keep warm.
- Prepare the vegetables by thinly slicing the red bell pepper and cucumber, and chopping the scallions and cilantro. Set aside for later assembly.
- Cook the chicken in a large skillet over medium-high heat. Heat a drizzle of oil, then add the marinated chicken, allowing excess marinade to drip off. Sauté for 5–6 minutes or until golden brown and cooked through, turning occasionally.
- Assemble the bowls by dividing the rice between serving bowls. Top with cooked chicken, sliced vegetables, chopped herbs, and any optional garnishes like sesame seeds or peanuts.
- Finish with lime wedges and an extra drizzle of coconut milk or soy sauce, if desired. Serve immediately or store for meal prep.
Notes
- For a spicier dish, add more chili flakes to the marinade.
- This recipe can be made ahead for meal prep and stored in the refrigerator.
- Feel free to swap out vegetables based on what’s in season or available.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Coconut chicken, rice bowl, healthy recipe, meal prep, Asian cuisine