Coconut Chicken Rice Bowl: A Tropical Twist in 20 Minutes Recipe

Introduction

This Coconut Chicken Rice Bowl brings a tropical twist to your weeknight dinner with creamy coconut milk and bright lime flavors. Ready in just 20 minutes, it’s a quick, satisfying meal that combines tender chicken and fragrant rice for delicious comfort.

Ingredients

• 1 pound boneless, skinless chicken breasts (feel free to substitute with shrimp, tofu, or chickpeas)
• 1 can coconut milk (use light coconut milk for a lighter version)
• 2 tablespoons soy sauce (tamari works as a gluten-free alternative)
• 2 cups cooked rice (jasmine, basmati, or brown rice; choose based on your flavor preference)
• 2 tablespoons vegetable oil (or coconut oil; replace with olive oil if desired)
• 2 cloves garlic, minced (use garlic powder if fresh isn’t available)
• 1 teaspoon ginger, grated (ground ginger can be substituted)
• 1 teaspoon lime juice (fresh lime is best)
• Salt and pepper to taste (essential for seasoning)
• 1/4 cup fresh cilantro or green onions (parsley can be a delightful alternative)

Instructions

1. Step 1: Heat the vegetable oil in a large skillet over medium heat.
2. Step 2: Add diced chicken breasts to the skillet, season with salt and pepper. Sauté for about 5-7 minutes until browned and cooked through.
3. Step 3: Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Step 4: Pour in the coconut milk, soy sauce, and lime juice. Let the mixture simmer for 5-7 minutes until the sauce thickens slightly.
5. Step 5: Prepare your cooked rice according to package instructions if not already prepared.
6. Step 6: Serve the coconut chicken mixture over the rice, and garnish with fresh cilantro or green onions.

Tips & Variations

• For a vegetarian option, replace chicken with tofu or chickpeas and follow the same cooking steps.
• Use light coconut milk to reduce calories without sacrificing flavor.
• Add a pinch of red pepper flakes for a spicy kick.
• Try swapping cilantro with fresh parsley if you prefer a milder herb.
• Use tamari instead of soy sauce to keep this dish gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to refresh the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of jasmine or basmati?

Yes, brown rice works well for this dish and adds extra fiber and a nutty flavor. Just be sure to cook it according to package instructions, as it typically takes longer than white rice.

Is this recipe gluten-free?

It can be gluten-free if you use tamari instead of regular soy sauce. Always check labels to ensure all ingredients meet your dietary needs.

Coconut Chicken Rice Bowl: A Tropical Twist in 20 Minutes Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

This Coconut Chicken Rice Bowl offers a delightful tropical twist on a classic chicken and rice dish. Featuring tender chicken breasts simmered in creamy coconut milk with garlic, ginger, and a splash of lime, it’s served over fluffy rice and garnished with fresh cilantro or green onions. Ready in just 20 minutes, this easy and flavorful meal is perfect for a quick weeknight dinner or a satisfying lunch.

• Author: Leo
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion, Tropical
• Diet: Halal

Ingredients

Scale 1x2x3x

Protein

• 1 pound Boneless, skinless chicken breasts (or substitute with shrimp, tofu, or chickpeas)

Sauce & Seasoning

• 1 can Coconut milk (light coconut milk for a lighter version)
• 2 tablespoons Soy sauce (tamari for gluten-free alternative)
• 2 cloves Garlic, minced (or use garlic powder)
• 1 teaspoon Ginger, grated (ground ginger can be substituted)
• 1 teaspoon Lime juice (fresh is best)
• Salt and pepper, to taste

Base & Garnish

• 2 cups Cooked rice (jasmine, basmati, or brown rice)
• 2 tablespoons Vegetable oil (or coconut oil, olive oil can also be used)
• 1/4 cup Fresh cilantro or green onions (parsley as alternative)

Instructions

1. Heat the Oil: Warm the vegetable oil in a large skillet over medium heat to prepare for cooking the chicken.
2. Cook the Chicken: Add diced chicken breasts to the skillet, season with salt and pepper, and sauté for about 5-7 minutes until the chicken is browned and cooked through.
3. Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add Sauce Ingredients: Pour in the coconut milk, soy sauce, and lime juice. Stir to combine and allow the mixture to simmer gently for 5-7 minutes until the sauce thickens slightly.
5. Prepare Rice: While the chicken simmers, cook your rice according to the package instructions.
6. Serve: Spoon the coconut chicken mixture over the cooked rice and garnish with fresh cilantro or green onions for added freshness and flavor.

Notes

• You can substitute chicken with shrimp, tofu, or chickpeas for different protein options.
• Use light coconut milk for a lower-calorie dish without sacrificing creaminess.
• Tamari sauce is a great gluten-free alternative to regular soy sauce.
• If fresh garlic or ginger aren’t available, garlic powder and ground ginger work well as substitutes.
• For added zest, more lime juice can be added according to taste.
• Parsley can be used instead of cilantro or green onions if preferred.
• This dish pairs well with jasmine, basmati, or brown rice, depending on your flavor preference.

Keywords: Coconut Chicken Rice Bowl, Tropical Chicken Recipe, Quick Chicken Dinner, Coconut Milk Chicken, One Pan Chicken Rice