Creamy Coconut Chicken Rice Bowl
A delicious and creamy coconut chicken rice bowl that combines tender chicken with rich coconut milk and aromatic spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breast, diced
- 1 tablespoon olive oil or vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 can (13.5 oz) full fat coconut milk
- 1 tablespoon soy sauce (or tamari for gluten free)
- 1 teaspoon lime juice
- Salt and pepper, to taste
- 2 cups cooked basmati rice
- Fresh cilantro or green onions, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Pour in the coconut milk, soy sauce, and lime juice. Stir to combine.
- Season with salt and pepper to taste, and let the mixture simmer for about 10 minutes, allowing the flavors to meld.
- Serve the creamy coconut chicken over the cooked basmati rice.
- Garnish with fresh cilantro or green onions before serving.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
- This dish can be made ahead of time and reheated for a quick meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg