Coconut Chicken Rice Bowl
A quick and healthy meal featuring tender chicken and creamy coconut rice. Perfect for busy weeknights, this one-pan dish is budget-friendly and packed with flavor.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces Thin-cut breasts cook evenly.
- 1 cup rice Jasmine rice preferred for aroma.
- 1 can coconut milk (13.5 oz) Full-fat for rich flavor; light can be used.
- 1 cup chicken broth Low-sodium recommended.
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 teaspoon garlic powder Adds garlicky warmth.
- 1 teaspoon onion powder Balances flavor without raw chunks.
- to taste salt and pepper Add sparingly due to soy sauce.
- to taste chopped cilantro for garnish Brightens the dish.
Instructions
Cooking
- Prep the chicken and rice. Cut chicken into bite-sized pieces and rinse rice for fluffiness if desired.
- Heat a large pan over medium heat. Add oil if needed, then sear chicken for 2-3 minutes until lightly browned.
- Pour in coconut milk and chicken broth, and bring to a gentle simmer.
- Add rice, soy sauce, garlic powder, onion powder, and season with salt and pepper. Stir to combine.
- Cover the pan, reduce heat to low, and cook for 20-25 minutes without peeking.
- Remove the lid after 20 minutes, check if rice and chicken are cooked through. Adjust cooking time if needed.
- Fluff the rice with a fork, add cilantro, and serve warm.
Notes
Let the dish rest for five minutes after cooking for better flavor and texture. Add a squeeze of lime for brightness if desired.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 15gSodium: 600mgFiber: 2gSugar: 3g
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