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Coconut Chicken Rice Bowl: A Flavorful, Nourishing Meal

  • Author: Ashley
  • Total Time: 40 minutes

Description

A Coconut Chicken Rice Bowl is a tropical-inspired, hearty dish that combines tender chicken with a creamy coconut flavor and a variety of vibrant, fresh ingredients. The chicken is typically cooked to perfection and paired with a bed of fluffy rice, often seasoned with coconut milk for a rich, slightly sweet flavor. Toppings can include fresh vegetables like bell peppers, onions, and greens, as well as a drizzle of coconut sauce or a sprinkle of toasted coconut flakes. The combination of savory chicken, fragrant coconut rice, and colorful veggies makes for a balanced and satisfying meal. This bowl is a perfect fusion of flavors and textures that transports you to a warm, tropical getaway with every bite. It’s healthy, filling, and ideal for a comforting dinner or a nourishing lunch.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts: Chicken breasts are lean and easy to cook, making them a great base for this dish. You can also use chicken thighs if you prefer darker meat.
  • 1 tablespoon olive oil: For sautéing the chicken and adding a bit of healthy fat.
  • 1 teaspoon garlic powder: Adds a savory, aromatic base flavor to the chicken.
  • 1 teaspoon paprika: Provides a mild smokiness and depth of flavor.
  • ½ teaspoon turmeric: A vibrant yellow spice that adds warmth and color to the chicken.
  • 1 teaspoon salt: To season the chicken evenly.
  • 1 teaspoon black pepper: For seasoning the chicken and adding a bit of spice.

For the Coconut Sauce:

  • 1 can (14 oz) coconut milk: The star of the dish, providing a rich and creamy texture. Full-fat coconut milk works best for this recipe, but you can use light coconut milk for a lower-fat version.
  • 1 tablespoon soy sauce: Adds a savory, umami flavor to balance out the sweetness of the coconut milk.
  • 1 tablespoon lime juice: Provides acidity and brightness, cutting through the richness of the coconut.
  • 1 tablespoon honey: A touch of sweetness to enhance the coconut flavor.
  • 1 tablespoon ginger, grated: Fresh ginger adds warmth and a slight spiciness to the sauce.
  • 2 cloves garlic, minced: For added flavor and depth.
  • 1 teaspoon chili flakes or chili paste: For a touch of heat. You can adjust the amount based on how spicy you like your dish.

For the Rice:

  • 1 ½ cups jasmine rice: This fragrant, long-grain rice has a soft texture and pairs beautifully with the coconut sauce. You can substitute with basmati or brown rice if preferred.
  • 3 cups water or chicken broth: For cooking the rice. Chicken broth will add extra flavor, but water works just as well.
  • 1 tablespoon butter or olive oil: For added richness and flavor in the rice.
  • 1 teaspoon salt: To season the rice as it cooks.

For the Toppings:

  • 1 cup fresh cilantro, chopped: Adds a fresh, herby brightness to balance the richness of the coconut chicken.
  • 1 small cucumber, thinly sliced: Adds crunch and freshness to the bowl.
  • 1 cup shredded carrots: Provides texture, color, and a bit of sweetness.
  • 1 lime, cut into wedges: For an extra burst of citrus.
  • 1 avocado, sliced: Adds creaminess and healthy fats to the bowl.
  • Chopped peanuts or cashews (optional): For a crunchy, nutty finish.

Instructions

First Step: PREPARE THE RICE

  1. Rinse the Rice: Begin by rinsing the jasmine rice in cold water to remove excess starch. This helps the rice cook up fluffy and prevents it from becoming too sticky.
  2. Cook the Rice: In a medium-sized saucepan, bring 3 cups of water (or chicken broth) to a boil. Add the rinsed rice, butter or olive oil, and salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let the rice sit, covered, for 5 minutes before fluffing with a fork.

Second Step: SEASON AND COOK THE CHICKEN

  1. Season the Chicken: While the rice is cooking, season the chicken breasts with garlic powder, paprika, turmeric, salt, and black pepper. Rub the spices evenly on both sides of the chicken breasts.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, or until the chicken is golden brown on the outside and reaches an internal temperature of 165°F (75°C). Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.

Third Step: MAKE THE COCONUT SAUCE

  1. Sauté the Garlic and Ginger: In the same skillet you used to cook the chicken, add a little more olive oil if needed. Sauté the minced garlic and grated ginger over medium heat for 1-2 minutes, or until fragrant.
  2. Add the Coconut Milk: Pour in the coconut milk, soy sauce, lime juice, honey, and chili flakes (or chili paste). Stir to combine and bring the sauce to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
  3. Taste and Adjust: Taste the sauce and adjust the seasoning as needed. If you prefer a sweeter sauce, add a bit more honey. For more heat, add additional chili flakes or a dash of hot sauce.

Fourth Step: ASSEMBLE THE BOWLS

  1. Layer the Rice: Begin by adding a generous scoop of cooked jasmine rice to each bowl, spreading it out evenly as the base layer.
  2. Add the Chicken: Arrange the sliced coconut chicken on top of the rice, making sure each bowl gets a fair portion of the tender chicken.
  3. Drizzle with Coconut Sauce: Spoon the rich coconut sauce over the chicken and rice, allowing it to soak into the rice for maximum flavor.
  4. Top with Fresh Ingredients: Add the fresh cilantro, sliced cucumber, shredded carrots, and avocado slices on top of the chicken and rice. The cool, crunchy veggies provide a refreshing contrast to the warm, creamy chicken and rice.
  5. Add Extra Toppings: For added texture and flavor, sprinkle chopped peanuts or cashews on top. Squeeze a wedge of lime over the bowl for an extra burst of citrus.

Final Step: SERVE AND ENJOY

Serve the coconut chicken rice bowls immediately, while the rice is warm and the toppings are fresh. If you’re meal prepping, you can store the chicken, rice, and coconut sauce in separate containers in the fridge and assemble the bowls when you’re ready to eat.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 450 kcal
  • Fat: 18g
  • Carbohydrates: 45g
  • Protein: 35g

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Find it online: https://mydelightrecipes.com/coconut-chicken-rice-bowl-a-flavorful-nourishing-meal/