Coconut Chicken Rice Bowl
This Coconut Chicken Rice Bowl is a quick and easy dinner made with tender chicken breast, creamy coconut sauce, and fluffy jasmine or basmati rice. The chicken is seasoned with smoky spices, then simmered in a simple coconut milk sauce with garlic, onion, ginger, and tomato paste. It is perfect for a healthy lunch, dinner, or meal prep!
Servings: 4
Calories: 590kcal
Ingredients
- 1 1/2 pounds chicken breast diced
- 1 tsp kosher salt for seasoning chicken
- 1 tsp smoked paprika
- 1 tsp dried oregano or dried herb blend
- Oil spray for the skillet
- 1/2 onion minced
- 3 garlic cloves minced
- 1 tsp fresh grated ginger or more to taste
- 1/4 cup chicken broth
- 1 1/4 cups canned light coconut milk
- 1 tbsp tomato paste
- 1/2 tsp kosher salt for the sauce
- 3 cups cooked jasmine rice or basmati rice
- 1/4 cup fresh cilantro chopped, for garnish
Instructions
- Season the diced chicken with 1 teaspoon kosher salt, smoked paprika, and dried oregano, tossing to coat evenly.
- Spray a large skillet with oil and heat it over high heat, then add the chicken in a single layer and cook for 3 to 5 minutes until browned.
- Remove the chicken from the skillet and set it aside, then lower the heat and spray the skillet with a little more oil.
- Add the minced onion, garlic, and grated ginger to the skillet and cook for about 1 minute, stirring often.
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet, then simmer for about 1 minute.
- Add the tomato paste, light coconut milk, and 1/2 teaspoon kosher salt, then stir until the sauce is smooth and let it simmer for a few minutes to thicken slightly.
- Return the chicken and any juices to the skillet, then cook over medium heat for 3 to 4 minutes, or until the chicken is fully cooked and coated in the coconut sauce.
- Divide the cooked rice between serving bowls, top with the coconut chicken and sauce, garnish with chopped cilantro, and serve.
Notes
- For extra flavor, add more fresh ginger or stir in a little red curry paste with the sauce.
- You can use chicken thighs instead of chicken breast, or serve the coconut chicken over brown rice or quinoa.
Nutrition
Calories: 590kcal | Carbohydrates: 39g | Protein: 58g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 145mg | Sodium: 1096mg | Potassium: 730mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 5mg