Coconut Chicken Rice Bowl

This Coconut Chicken Rice Bowl combines tender chicken with a creamy coconut sauce, perfect for busy weeknights and full of flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Tropical

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken breast, diced Choosing quality chicken breasts is key to getting a tender texture.
1 cup coconut milk For dairy-free option.
2 cups cooked rice Pre-cook for easier meal prep.
1 cup broccoli florets Adds color and nutrition.
1 piece bell pepper, chopped Any color of your choice.
2 tablespoons soy sauce or coconut aminos For gluten-free option, use coconut aminos.
1 tablespoon olive oil For sautéing.
to taste Salt and pepper Adjust according to preference.
for garnish Fresh cilantro Enhances presentation and flavor.

Method

Preparation

Heat the olive oil in a large skillet over medium heat.
Add the diced chicken and season it with salt and pepper. Cook for about 6-8 minutes until browned and cooked through.
Toss in the broccoli florets and chopped bell pepper, and sauté for 3-4 minutes.
Stir in the coconut milk and soy sauce, and let it all simmer for another 5 minutes.
Spoon the chicken and vegetable medley over the cooked rice and garnish with fresh cilantro.

Notes

Serve with a side of crispy spring rolls for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.