Description
Coconut Chicken Rice Bowl is a flavorful, tropical-inspired dish featuring tender coconut-marinated chicken, served over fluffy coconut rice with vibrant veggies. It’s a perfect blend of creamy, savory, and fresh flavors that’s easy to make for lunch or dinner!
Ingredients
Units
Scale
For the Coconut Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced
- 1 cup (240ml) coconut milk
- 2 tbsp soy sauce (low sodium)
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp olive oil
For the Coconut Rice:
- 1 1/2 cups (300g) jasmine rice
- 1 1/2 cups (360ml) coconut milk
- 1 1/2 cups (360ml) water
- 1/2 tsp salt
For the Bowl Toppings:
- 1 red bell pepper, sliced
- 1 cucumber, sliced
- 1 cup (150g) shredded carrots
- 1 avocado, sliced
- 2 tbsp chopped fresh cilantro
- 1/4 cup (30g) toasted coconut flakes (optional)
- Lime wedges, for serving
Instructions
- Marinate the Chicken:
- In a large bowl, combine the coconut milk, soy sauce, lime juice, brown sugar, minced garlic, and grated ginger.
- Add the sliced chicken to the marinade and let it sit for at least 30 minutes, or up to 2 hours for extra flavor.
- Cook the Coconut Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, add the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and set aside.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade and cook in the skillet for 5-6 minutes on each side, or until browned and cooked through (internal temperature should reach 165°F/75°C).
- Assemble the Bowls:
- Divide the coconut rice among bowls.
- Top with the cooked chicken slices, sliced bell pepper, cucumber, shredded carrots, and sliced avocado.
- Garnish:
- Sprinkle chopped fresh cilantro and toasted coconut flakes over the bowls.
- Serve with lime wedges for an extra burst of flavor.
Notes
- Make it spicy: Add sriracha or sliced jalapeños for a spicy kick.
- Make it vegetarian: Use tofu or tempeh instead of chicken and marinate in the same sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.