Description
Escape to the tropics with this Coconut Chicken Rice Bowl, featuring tender chicken and creamy coconut milk over fragrant jasmine rice, topped with vibrant veggies for a delightful meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can full-fat coconut milk
- 1 cup jasmine rice
- 1 knob fresh ginger, minced
- 3–4 garlic cloves, minced
- Juice of 1 lime
- 2 green onions, sliced
- Bell peppers or chili peppers, chopped
- Fresh cilantro leaves
- Salt & pepper to taste
Instructions
- Prep ingredients by chopping vegetables and mincing garlic and ginger.
- Cook jasmine rice according to package instructions until fluffy.
- In a skillet over medium heat, sauté garlic and ginger in oil until fragrant.
- Add diced chicken breasts and season with salt and pepper; cook until golden brown.
- Pour in coconut milk, soy sauce, and honey/brown sugar; simmer for about 5 minutes.
- Stir in chopped peppers and lime juice; cook until just tender.
- Serve warm over jasmine rice, garnished with cilantro and green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - Marinate the chicken in coconut milk for enhanced flavor. - Substitute chicken with tofu or shrimp for variety. - Explore different veggies like snap peas or bok choy for added crunch.