Coconut Chicken Rice Bowl is one of those recipes that instantly feels like home. In my kitchen, every dish tells a story and this one came from a weeknight craving for something comforting, high-protein, and simple enough to pull together while juggling a busy family evening. With a love for feel-good food that nourishes and satisfies, I created this bowl using clean ingredients I trust and flavors my family actually asks for again.
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Why Coconut Chicken Rice Bowl Is the Perfect Meal
When dinner needs to be both effortless and nourishing, this Coconut Chicken Rice Bowl delivers. At 40 grams of protein per serving, it fits seamlessly into high-protein diets, supports muscle recovery, and helps keep you full longer. Plus, it’s naturally gluten-free and dairy-free, making it accessible for those with common dietary restrictions.
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Easy Coconut Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Quick and easy Coconut Chicken Rice Bowl made with lean chicken, light coconut milk, and anti-inflammatory ingredients. Perfect for meal prep and free from gluten and dairy.
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 skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
- Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
- Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
- Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
- Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Notes
- Chicken: Swap chicken breasts with thighs.
- Protein: Try with tofu or shrimp, adjusting cooking time as needed.
- Vegetarian Coconut Rice Bowls: Omit the chicken, replace the chicken broth with vegetable broth, and add some tofu, and veggies like broccoli, bell pepper, and snap peas.
- Curry: Add red curry paste for a coconut curry.
- Don’t like cilantro? Skip it or swap it with scallions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 429 kcal
- Sugar: 4 g
- Sodium: 562 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 40 g
- Cholesterol: 124 mg
This recipe’s simplicity doesn’t mean it lacks depth. The base of lean chicken breast provides a satisfying and clean protein source, while aromatic spices and light coconut milk bring warmth and richness to the dish. Garlic, onion, and ginger infuse anti-inflammatory benefits into every bite, making this not just a flavorful dinner, but one that supports whole-body wellness.
Busy week? This bowl is ideal for meal prep. In just 30 minutes, you can have a batch ready for the fridge. Store it in individual containers, and you have four grab-and-go meals for the week. Reheat it in minutes, and lunch or dinner is served. The creamy coconut sauce maintains its flavor even after refrigeration, a key reason it stands out among meal-prepped recipes.
Families love it too. Kids tend to enjoy the creamy, mildly sweet sauce, and it’s easy to pair with simple vegetables like cucumber slices or steamed bok choy for balance. It’s a fuss-free dinner that checks the boxes for ease, flavor, and nutrition especially if you’re aiming to eat clean without spending hours in the kitchen.
Key Ingredients and Substitutions for Coconut Chicken Rice Bowl
What makes the Coconut Chicken Rice Bowl so appealing is how flexible and forgiving it is. Each ingredient plays a vital role in building flavor, but there’s room to customize based on what you have at home or your dietary preferences.
At the heart of the recipe is diced chicken breast, which keeps it lean and high in protein. You can easily swap in boneless, skinless chicken thighs for a more tender bite or use shrimp or tofu to fit different needs. Vegetarians can omit meat entirely, subbing in crispy tofu and using vegetable broth to keep the same flavor base.
The flavor starts building with the seasoning. A blend of smoked paprika and dried oregano adds an earthy depth to the chicken. Feel free to toss in some turmeric for color and warmth or add a spoon of Thai red curry paste if you want to elevate it into a mild coconut curry. For those who enjoy bold flavors, even a touch of cumin or garam masala works well.
The aromatics onion, garlic, and ginger are the real heroes. They give the sauce its signature kick while offering anti-inflammatory benefits. Depending on your love for ginger, you can scale from one teaspoon to a full tablespoon. It’s a simple way to add complexity without overwhelming the dish.
The creamy sauce brings everything together. Made with light canned coconut milk and a splash of chicken broth, it’s rich enough to feel indulgent but stays light on calories. The addition of tomato paste adds a subtle sweetness and umami note that rounds out the sauce. Want it spicier? A pinch of red pepper flakes or a squirt of sriracha works wonders.
Top it all off with fresh cilantro, or sub with scallions if you’re not a fan. The rice base can be jasmine or basmati, but you can also switch it out for quinoa or brown rice for extra fiber. The whole dish adapts to your pantry while staying true to its comforting, creamy roots.
This kind of flexibility means you can make the Coconut Chicken Rice Bowl your own while still enjoying the balance of protein, carbs, and healthy fats. And that’s exactly why it works as an everyday favorite.
How to Make Coconut Chicken Rice Bowl in 30 Minutes
Bringing this Coconut Chicken Rice Bowl to life is simple and takes just 30 minutes from start to finish. It’s a fuss-free recipe with no complicated steps, perfect for any home cook.
Begin by seasoning your chopped chicken breast with a blend of kosher salt, smoked paprika, and oregano. Heat a skillet over high heat, lightly coat it with oil, and cook the chicken in an even layer for 3–5 minutes until golden on the edges. Set the cooked chicken aside.
Lower the heat and refresh the skillet with a bit more oil. Toss in your minced onion, crushed garlic, and freshly grated ginger. Let the aromatics sauté for a minute, just until fragrant. Then, pour in the chicken broth to loosen any browned bits from the pan, which adds flavor.
Stir in the tomato paste, light coconut milk, and a pinch of salt. Let the sauce bubble gently over medium heat for about five minutes. It should thicken slightly into a rich, velvety consistency. Once ready, add the chicken back into the pan, along with its juices, and stir well to coat. Cook for another 3–4 minutes so the chicken absorbs all that coconut flavor.
While the sauce is finishing, prep your base. Jasmine or basmati rice gives the best results, but brown rice or quinoa works great if you’re aiming for more fiber or whole grains. Cook the rice ahead or use leftovers to save time.
To build your bowl, layer a scoop of warm rice, spoon the creamy coconut chicken on top, and finish with a sprinkle of fresh cilantro. You can even add a drizzle of extra coconut milk or serve it with crisp cucumber slices or steamed bok choy for balance.
Conclusion
The Coconut Chicken Rice Bowl is everything a quick and healthy dinner should be flavorful, nourishing, and easy to prepare. Whether you’re eating clean, meal prepping, or just want a comforting dish without gluten or dairy, this recipe delivers. Try it once, and it just might become a staple in your weekly rotation.
FAQs About Coconut Chicken Rice Bowl
What makes Coconut Chicken Rice Bowl a healthy dinner choice?
This bowl is high in lean protein, delivering 40 grams per serving, which helps keep you full and supports muscle repair. It’s also naturally gluten-free and dairy-free, with anti-inflammatory ingredients like garlic, onion, and ginger. Plus, it’s made with light coconut milk to keep the sauce creamy without added dairy fat.
Can I make Coconut Chicken Rice Bowls vegetarian?
Absolutely. Replace the chicken with tofu or tempeh, and use vegetable broth in place of chicken broth. Add in quick-cooking veggies like snap peas, bell peppers, or baby spinach for extra flavor and texture. The coconut-based sauce pairs perfectly with plant-based options.
How long does Coconut Chicken Rice Bowl last in the fridge?
Stored in an airtight container, the chicken and rice will keep well in the refrigerator for up to four days. It’s perfect for meal prep. Just reheat in the microwave or a skillet with a splash of broth or coconut milk to bring back its creamy texture.
What rice is best for Coconut Chicken Rice Bowls?
Jasmine and basmati rice are both ideal choices. They’re fragrant, light, and soak up the coconut sauce beautifully. For a fiber-rich option, brown rice or even quinoa also works well.