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.

Coconut Chicken Rice Bowl – 30-Min Healthy Dinner Recipe

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

Scale

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

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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