Name: Coconut Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 boneless, skinless chicken breasts, diced; 1 cup jasmine rice; 1 can (13.5 oz) coconut milk; 1 cup chicken broth; 1 tablespoon coconut oil; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 red bell pepper, sliced; 1/2 cup snap peas; 1/4 cup shredded carrots; 1 tablespoon soy sauce (or tamari for gluten-free); 1 teaspoon curry powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1 lime; 2 tablespoons fresh cilantro, chopped; 1/4 cup chopped peanuts (optional)

Description

This Coconut Chicken Rice Bowl is a delicious and healthy meal that combines creamy coconut milk, tender chicken, and vibrant veggies with a burst of lime. Perfect for a weeknight dinner or meal prep, this dish is quick, flavorful, and easy to customize to your tastes. With fragrant jasmine rice, curry-spiced chicken, and fresh cilantro, it’s the ultimate comfort food with a refreshing twist.

Ingredients

2 boneless, skinless chicken breasts, diced

1 cup jasmine rice

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 tablespoon coconut oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1 red bell pepper, sliced

1/2 cup snap peas

1/4 cup shredded carrots

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

2 tablespoons fresh cilantro, chopped

1/4 cup chopped peanuts (optional)

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Instructions

Rinse jasmine rice under cold water until water runs clear. Combine rice with coconut milk and chicken broth in a pot, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes.
While the rice is cooking, heat coconut oil in a skillet over medium heat. Cook diced chicken for 5-7 minutes until browned and cooked through.
Add minced garlic and grated ginger to the skillet, sauté for 1 minute. Stir in soy sauce, curry powder, salt, and black pepper.
Pour in the remaining coconut milk and bring to a simmer. Add sliced bell pepper, snap peas, and shredded carrots. Cook for 5 minutes, until veggies are tender but still crisp.
Remove from heat and stir in lime juice and fresh cilantro.
Fluff rice with a fork and divide it into serving bowls. Top with coconut chicken and veggies, and garnish with peanuts, cilantro, and lime wedges.

Notes

Feel free to swap chicken for shrimp, tofu, or beef. You can also add more veggies like zucchini, spinach, or broccoli for extra nutrition.

For added heat, add chili flakes or fresh chili peppers.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 4 servings
Calories: 460 kcal