Coconut Chicken Rice Bowl
This Coconut Chicken Rice Bowl is a quick, creamy, and delicious dish that brings together the rich flavors of coconut milk and tender chicken. Ready in just 35 minutes, it’s the perfect solution for a weeknight dinner.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup white rice
- 1 can 13.5 oz coconut milk
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp soy sauce
- 1 tbsp honey optional for sweetness
- Fresh cilantro for garnish
- Lime wedges for serving
- 1/4 cup green onions chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt, pepper, garlic powder, onion powder, and chili flakes.
- Cook the Rice: In a saucepan, add the rice and coconut milk. Bring to a simmer, cover, and cook for 15-20 minutes until rice is tender and liquid is absorbed.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 4-5 minutes on each side until golden and cooked through (internal temperature should reach 165°F/74°C).
- Combine: Once the chicken is done, cut it into strips and place it over the coconut rice. Drizzle with soy sauce and honey (if using).
- Garnish and Serve: Top with chopped cilantro, green onions, and lime wedges for extra flavor.
Notes
Pros:
- Quick and easy to make in 30 minutes
- Full of flavor with a creamy texture from the coconut milk
- Healthy and satisfying with lean protein and coconut milk
- Great for meal prep and versatile for customization
- Perfect balance of savory and subtle sweetness
Cons:
- Not suitable for those with dairy allergies (contains coconut milk)
- Requires some basic cooking tools, such as a pot and skillet
- May not be as flavorful without proper seasoning (adjust to taste)