My gluten-free, dairy-free friends will like this quick and simple high-protein Coconut Chicken Rice Bowl for lunch or dinner!
I made this nutritious Coconut Chicken Rice Bowl for dinner the other night, and my family adored it, so I had to share. They’re similar to coconut curry chicken, but without the red curry paste, which you may surely add! They’re cooked with lean chicken breast, canned coconut milk, and spices and served over jasmine or basmati rice. I added some fresh cucumbers to round off the dinner.
Coconut Chicken Rice Bowl Ingredients
Here are the ingredients and substitutes for this recipe. The recipe card below has the whole coconut chicken rice bowl recipe, with measurements.
- Chicken: Skinless chicken breasts are diced as a lean protein alternative, although chicken thighs are also suitable.
- Seasoning: I sprinkled smoked paprika and dried oregano (or a dry herb blend) over the chicken. If you want to add extra flavor, use turmeric or Thai red curry paste.
- Aromatics: Onions and garlic provide taste.
- Fresh Ginger: Depending on how much you enjoy ginger, add 1 teaspoon to 1 tablespoon. We are divided in my household, so I normally use less and then add more to my plate.
- Liquid: The sauce is made with chicken broth and light coconut milk. Using light coconut milk lowers the calorie count while maintaining the sauce velvety and dairy-free.
- Tomato paste adds flavor and sweetness to the coconut sauce, making it resemble a coconut curry.
- Salt brings the tastes together.
- Cilantro: Garnish the dishes with fresh cilantro. You might also use scallions.
- Rice: These bowls pair nicely with basmati or jasmine rice. My Instant Pot rice instructions are an easy method to make rice.
How to Make Coconut Chicken Rice Bowls
Here are the step-by-step images and instructions for making this simple chicken dish:
- Season the chopped chicken breasts with salt, paprika, and dry herbs.
- Cook the chicken in a large skillet over high heat. Remove the chicken, turn down the heat, and spritz the pan with oil.
- Sauce: Sauté the onion, garlic, and ginger for 1 minute. Then, use the broth to deglaze the pan. Simmer for one minute, then add the tomato paste, coconut milk, and salt.
- Simmer the sauce for a few minutes until it thickens. Add the chicken and any liquids, and simmer for a few minutes over medium heat.
- Assemble the rice bowls Serve the chicken and coconut sauce over rice, topped with cilantro and a drizzle of coconut milk, if preferred.
How to Meal Prep Rice Bowls
These simple chicken rice bowls are ideal for dinner preparation since they reheat so nicely.
- Prepare the coconut chicken and rice the day before you dine.
- To heat, fill a bowl with rice and chicken and microwave until heated.
- You may even pre-assemble the bowls in food storage containers and carry them to work.
Storage
Leftover chicken and rice may be stored in sealed containers in the refrigerator for up to four days.
More Chicken Recipes You’ll Love
- BAKED TANGERINE CHICKEN
- CRISPY AIR FRYER GOLDEN CHICKEN DELIGHT
- BANG BANG CHICKEN WINGS
- GARLIC BUTTER CHICKEN BREAST
Recipe Card
Coconut Chicken Rice Bowl
Quick and quick high-protein Coconut Chicken Rice Bowls are ideal for my gluten-free and dairy-free buddies!
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- Sauce ingredients
- 1/2 onion minced
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger or more if you like it extra gingery (I added 1 tablespoon)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk from 1 can
- 1 tbsp of tomato paste
- 1/2 teaspoon kosher salt
For the bowls:
- fresh cilantro
- 3 cups cooked jasmine rice or basmati
- more coconut milk optional for topping
Instructions
- Season the chicken with salt, paprika, and dried herbs.
- Preheat a large pan over high heat and coat with oil. Brown the chicken in an equal layer for 3-5 minutes.
- Once browned, remove the chicken, decrease the heat, and sprinkle with additional oil. Cook for 1 minute with the onion, garlic, and ginger before adding the stock to deglaze the pan.
- Simmer for about a minute, then add the tomato paste, coconut milk, and 1/2 teaspoon salt.
- Bring the sauce to a simmer for a few minutes to thicken before returning the chicken and any liquids to the pan and cooking for 3 to 4 minutes over medium heat.
- Serve over jasmine rice, garnished with cilantro, and sprinkle with more coconut milk if desired.
Notes
Variations:
Chicken: Replace chicken breasts with thighs.
Protein: Use tofu or shrimp, modifying the cooking time as needed.
Vegetarian Coconut Rice Bowls: Omit the chicken, substitute the chicken stock with vegetable broth, and add tofu and vegetables such as broccoli, bell pepper, and snap peas.
Curry: To make a coconut curry, add red curry paste.
Do you dislike cilantro? Skip it or replace it with scallions.
Grains: Serve the coconut chicken over another grain, such as quinoa or brown rice.
Chicken: Replace chicken breasts with thighs.
Protein: Use tofu or shrimp, modifying the cooking time as needed.
Vegetarian Coconut Rice Bowls: Omit the chicken, substitute the chicken stock with vegetable broth, and add tofu and vegetables such as broccoli, bell pepper, and snap peas.
Curry: To make a coconut curry, add red curry paste.
Do you dislike cilantro? Skip it or replace it with scallions.
Grains: Serve the coconut chicken over another grain, such as quinoa or brown rice.