Description
This Coconut Chicken Rice Bowl is fresh, healthy, and packed with tropical flavor. A quick, high-protein dinner perfect for meal prep.
Ingredients
For the chicken marinade:
1 pound boneless, skinless chicken breasts, thinly sliced
½ cup light coconut milk
1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
Juice of ½ lime
Salt and pepper, to taste
Optional: ½ teaspoon chili flakes for a touch of heat
For the rice and bowl assembly:
2 cups cooked jasmine rice (or your preferred grain)
1 cup red bell pepper, thinly sliced
1 small cucumber, thinly sliced
¼ cup scallions, chopped
¼ cup fresh cilantro, chopped
Extra lime wedges, for garnish
Optional: sesame seeds or chopped peanuts for topping
Instructions
Marinate the chicken by combining the sliced chicken, coconut milk, soy sauce, garlic, lime juice, salt, and pepper in a bowl. Let it marinate for at least 20 minutes, or up to overnight for more flavor.
Cook the jasmine rice according to the package instructions. Fluff with a fork and keep warm.
Prepare the vegetables by thinly slicing the red bell pepper and cucumber, and chopping the scallions and cilantro. Set aside for later assembly.
Cook the chicken in a large skillet over medium-high heat. Heat a drizzle of oil, then add the marinated chicken, allowing excess marinade to drip off. Sauté for 5–6 minutes or until golden brown and cooked through, turning occasionally.
Assemble the bowls by dividing the rice between serving bowls. Top with cooked chicken, sliced vegetables, chopped herbs, and any optional garnishes like sesame seeds or peanuts.
Finish with lime wedges and an extra drizzle of coconut milk or soy sauce, if desired. Serve immediately or store for meal prep.
Notes
Swap the grain: Use brown rice, quinoa, farro, or cauliflower rice for different textures or dietary preferences.
Change the protein: Tofu, shrimp, ground turkey, or grilled steak can all work well with the same marinade.
Add more veggies: Try shredded cabbage, julienned carrots, avocado slices, or edamame for extra nutrition.
- Prep Time: 10
- Cook Time: 20
- Category: DINNER
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 480