Coconut Chicken Rice Bowl
A flavorful tropical dish combining marinated chicken in creamy coconut sauce with fragrant jasmine rice, perfect for weeknight dinners or impressing guests.
Ingredients
For the Chicken Marinade
- 1 can full-fat coconut milk Choose full-fat for creaminess.
- 1 tbsp soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1 tbsp fresh lime juice Freshly squeezed for best flavor.
- 1 tsp honey or brown sugar Sweeten to taste.
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp salt and pepper Adjust according to taste.
- 1 tbsp olive oil or coconut oil For cooking the chicken.
- 2 chicken breasts chicken breasts
For the Rice
- 1.5 cups jasmine rice Rinse under cold water.
- 1.5 cups coconut milk
- 1 cup water or chicken broth Use broth for extra flavor.
- 1/2 tsp salt
Instructions
Marinate the Chicken
- Mix the coconut milk, soy sauce, lime juice, honey, garlic powder, ginger powder, salt, and pepper in a bowl.
- Add the chicken breasts and ensure they are well-coated. Marinate for at least 15 minutes or up to 4 hours for better flavor.
Prepare the Rice
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice, 1.5 cups of coconut milk, 1 cup of water or chicken broth, and 1/2 tsp of salt.
- Bring the mixture to a boil.
Cook the Rice
- Reduce the heat and cover the pot. Allow it to simmer on low for about 15 minutes, until the liquid is absorbed.
- Remove from heat and let it rest covered for another 5 minutes. Fluff the rice with a fork.
Cook the Chicken
- In a skillet, heat the olive oil or coconut oil over medium heat.
- Add the marinated chicken and cook for 5-7 minutes, flipping halfway until golden brown and cooked through.
- If desired, pour any remaining marinade into the pan and simmer for an additional 2 minutes to create a light sauce.
Assemble the Bowl
- Divide the coconut rice into bowls, top with the cooked chicken and drizzle with any sauce if prepared.
Garnish and Enjoy
- Garnish with fresh cilantro, lime wedges, and toasted coconut.
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Notes
Store leftovers in an airtight container separately. Refrigerate for up to 3 days. Reheat gently.