Description

This Coconut Chicken Rice Bowl offers a delicious tropical flair for a satisfying dinner. Tender chicken breasts are cooked with garlic, ginger, and creamy coconut milk, served over fragrant jasmine rice simmered in vegetable broth. Colorful vegetables and fresh herbs add brightness, making this dish a balanced, flavorful meal perfect for weeknight dinners or meal prep.

Ingredients

Scale

Rice and Broth

1 cup Jasmine Rice (or basmati or brown rice)
2 cups Vegetable Broth (homemade or low-sodium)

Protein and Flavorings

1 pound Chicken Breasts (or turkey)
2 cloves Garlic (minced)
1 inch Fresh Ginger (grated)
1 can Coconut Milk (13.5 ounces or light coconut milk)
2 tablespoons Soy Sauce or Tamari (ensure gluten-free if needed)

Vegetables and Garnish

2 cups Assorted Vegetables (Bell Peppers, Broccoli, or seasonal produce)
Fresh Herbs (Cilantro, Green Onions, or parsley) to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let sit, covered.
Cook the Chicken: While the rice cooks, heat a large skillet over medium heat. Add a light drizzle of oil, then add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant. Add chicken breasts and cook for 5-7 minutes per side until golden and cooked through. Remove chicken and set aside.
Sauté Vegetables: In the same skillet, add the assorted vegetables and sauté for 5-7 minutes until crisp-tender, stirring frequently.
Make the Coconut Sauce: Return the chicken to the skillet with vegetables. Pour in the coconut milk and soy sauce (or tamari). Stir well to combine and let simmer for 5-10 minutes until sauce thickens slightly and chicken is fully cooked.
Assemble the Bowls: Fluff the rice with a fork and divide it among four bowls. Top with the coconut chicken and vegetable mixture. Garnish with fresh herbs such as cilantro and green onions or parsley for added freshness and flavor.

Notes

Substitute jasmine rice with basmati or brown rice for variation.
Use turkey instead of chicken for a leaner protein option.
Opt for light coconut milk to reduce fat content.
Ensure soy sauce or tamari is gluten-free if dietary restrictions require it.
Add a squeeze of lime juice before serving for added brightness.
Add chili flakes or fresh chili for a spicy kick.
Vegetables can be swapped based on seasonality or preference.