Description
A tropical-inspired Coconut Chicken Rice Bowl that combines juicy chicken, rich coconut milk, and vibrant veggies for a satisfying meal.
Ingredients
Scale
- 1 lb Chicken Thighs (or Breast), chopped
- 1 can (13.5 oz) Coconut Milk
- 1 cup Jasmine Rice
- 1–2 Bell Peppers, sliced
- 1 Onion, diced
- 2–3 cloves Garlic, minced
- 1 Fresh Lime, juiced
- 1/4 cup Cilantro (or Parsley), chopped
- Salt and Pepper to taste
- Optional Toppings: sliced green onions, toasted coconut flakes, crushed red pepper
Instructions
- Prep your ingredients by chopping the chicken, slicing the bell peppers, and dicing the onion and garlic.
- Cook the rice by rinsing it under cold water, then cooking as per package instructions for about 15 minutes.
- Sauté the chopped onion in olive oil in a large skillet for 3-4 minutes until translucent, then add garlic and cook for an additional minute.
- Cook the chicken in the skillet, seasoning with salt and pepper, for about 6-7 minutes until browned and cooked through.
- Incorporate the bell peppers and stir for 2-3 minutes until just tender but still crunchy.
- Pour the coconut milk over the chicken and peppers, letting it simmer for 5-10 minutes until slightly thickened.
- Finish with fresh lime juice and stir in chopped cilantro (or parsley), adjusting seasoning if needed.
- Serve the chicken mixture over a scoop of rice and garnish with extra cilantro, lime wedges, and your choice of toppings.
Notes
Feel free to customize the bowl with additional veggies or proteins, and adjust the seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg
Keywords: coconut chicken rice bowl, tropical recipe, easy dinner recipe, healthy meal, weeknight dinner