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