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Coconut Chicken Rice Bowl

Coconut Chicken Rice Bowl
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Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for my gluten-free, dairy-free friends!

Ingredients

Scale
  • 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

Find it online: https://glonfo.com/coconut-chicken-rice-bowl/