Description
Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for my gluten-free, dairy-free friends!
Yield: 4servings | Serving Size: 1cup chicken, 3/4 cup rice
Ingredients
1 1/2lbsdiced chicken breast
1teaspoonkosher salt
1teaspoonsmoked paprika
1teaspoondried oregano or dried herbs
Sauce ingredients
1/2onion, minced
3clovesof garlic
1teaspoonfresh grated ginger, or more if you like it extra gingery (I added 1 tablespoon)
1/4cupchicken broth
1 1/4cupcanned light coconut milk, from 1 can
1tbspof tomato paste
1/2teaspoonkosher salt
For the bowls:
fresh cilantro
3cupscooked 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.
Last Step:
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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: 1cup chicken, 3/4 cup rice, Calories: 429kcal, Carbohydrates: 40g, Protein: 40g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 124mg, Sodium: 562mg, Fiber: 1.5g, Sugar: 4g
