Are you searching for a quick, easy, and high-protein meal that caters to your gluten-free and dairy-free dietary needs? Look no further! Our Coconut Chicken Rice Bowls are the perfect solution for a satisfying dinner or meal prep option.
With a blend of juicy chicken, fragrant coconut milk, and aromatic spices, this dish is sure to become a staple in your kitchen.
Why Coconut Chicken Rice Bowls?
This dish combines the rich flavors of coconut milk with tender chicken, making it both delicious and nutritious. With 40 grams of protein per serving, it’s an excellent choice for those looking to increase their protein intake. Plus, it’s low in calories, carbs, and fat, making it a balanced meal option.
Course: Dinner/Main Dish/Meal Prep
Whether you’re preparing dinner for the family or planning your meals for the week, these Coconut Chicken Rice Bowls are versatile and convenient. With a total preparation time of just 30 minutes, you can whip up a wholesome meal without spending hours in the kitchen.
Serving Size and Yield
The recipe yields four servings, with each serving consisting of one cup of chicken and three-quarters of a cup of rice. This portion size ensures you get a hearty meal that keeps you full and satisfied.
Ingredients
For the Chicken:
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
For the Sauce:
- 1/2 onion, minced
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger (adjust to taste)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
For the Bowls:
- Fresh cilantro for garnish
- 3 cups cooked jasmine rice or basmati
- Additional coconut milk (optional)
Instructions
- Season the Chicken: Begin by seasoning your diced chicken breast with kosher salt, smoked paprika, and dried herbs. This step ensures the chicken is flavorful from the start.
- Cook the Chicken: Preheat a large skillet over high heat and spray with oil. Brown the chicken in an even layer for about 3-5 minutes. Once browned, remove the chicken from the skillet.
- Prepare the Sauce: Reduce the heat and spray the skillet with more oil. Add the minced onion, garlic, and ginger. Cook for about one minute before adding the chicken broth to deglaze the pan.
- Simmer the Sauce: Let the mixture simmer for approximately one minute. Then, add tomato paste, coconut milk, and kosher salt. Allow the sauce to thicken by simmering for a few minutes.
- Combine and Cook: Return the browned chicken to the skillet along with any accumulated juices. Cook everything together on medium heat for another 3 to 4 minutes.
- Serve: Serve the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with additional coconut milk if desired.
Variations
Feel free to customize this recipe to suit your taste preferences or dietary needs:
- Chicken: Swap chicken breasts with thighs for a richer flavor.
- Protein Alternatives: Try tofu or shrimp instead of chicken, adjusting cooking times as necessary.
- Vegetarian Option: Omit the chicken and replace chicken broth with vegetable broth. Add tofu and veggies like broccoli, bell pepper, and snap peas.
- Curry Flavor: Add red curry paste for a coconut curry twist.
- Herbs: If you’re not a fan of cilantro, skip it or use scallions instead.
- Grains: Serve over quinoa or brown rice for a different texture.
Nutrition Information
Each serving provides:
- Calories: 429 kcal
- Carbohydrates: 40 g
- Protein: 40 g
- Fat: 10 g
- Saturated Fat: 5 g
- Cholesterol: 124 mg
- Sodium: 562 mg
- Fiber: 1.5 g
- Sugar: 4 g
Final Thoughts
These Coconut Chicken Rice Bowls are not only delicious but also packed with nutrients that support a healthy lifestyle. Whether you’re cooking for yourself or your family, this recipe is sure to please everyone at the table. Don’t forget to leave a rating and comment to let us know how much you enjoyed this dish!
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PrintCoconut Chicken Rice Bowl
Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for my gluten-free, dairy-free friends!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Dish, Meal Prep
- Method: Sautéing
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
Sauce ingredients
- 1/2 onion, minced
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger, or more if you like it extra gingery (I added 1 tablespoon)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk, from 1 can
- 1 tbsp of tomato paste
- 1/2 teaspoon kosher salt
For the bowls:
- Fresh cilantro
- 3 cups cooked jasmine rice or basmati
- More coconut milk, optional for topping
Instructions
Season the chicken with salt, paprika and dried herbs.
Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Notes
Variations:
Chicken: Swap chicken breasts with thighs.
Protein: Try with tofu or shrimp, adjusting cooking time as needed.
Vegetarian Coconut Rice Bowls: Omit the chicken, replace the chicken broth with vegetable broth, and add some tofu, and veggies like broccoli, bell pepper, and snap peas.
Curry: Add red curry paste for a coconut curry.
Don’t like cilantro? Skip it or swap it with scallions.
Grains: Serve the coconut chicken over another type of grain, like quinoa or brown rice.
Nutrition
- Serving Size: 1 cup chicken, 3/4 cup rice
- Calories: 429
- Sugar: 4g
- Sodium: 562mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 40g
- Cholesterol: 124mg
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