Craving a wholesome yet flavorful meal? Coconut Chicken Rice Bowl delivers a perfect blend of tender coconut-marinated chicken, fragrant rice, and crisp vegetables, all with a tropical twist. This Tropical Rice Dish is ideal for weeknight dinners, meal prep, or a healthy lunch. Try this easy recipe on Food and Tips for a healthy bowl that’s as nourishing as it is delicious!
Why You’ll Love Coconut Chicken Rice Bowl
- Balanced Flavors: Coconut Chicken Rice Bowl combines creamy, savory, and fresh notes in this easy recipe.
- Quick Prep: Ready in about 30 minutes for a fast flavorful meal.
- Versatile: Customize with your favorite veggies or proteins for this healthy bowl.
- Meal-Prep Friendly: Stores well for this tropical rice dish.
- Nutritious: High in protein and fiber for a wholesome easy recipe.
Ingredients for Coconut Chicken Rice Bowl
Here’s what you’ll need for this healthy bowl (makes ~4 servings):
For the Chicken Marinade:
- 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
- ½ cup (120 ml) light coconut milk
- 1 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- Juice of ½ lime
- Salt and pepper, to taste
- Optional: ½ tsp chili flakes for heat
For the Bowl:
- 2 cups (400 g) cooked jasmine rice
- 1 cup (150 g) red bell pepper, thinly sliced
- 1 small cucumber (100 g), thinly sliced
- ¼ cup (25 g) scallions, chopped
- ¼ cup (15 g) fresh cilantro, chopped
- Lime wedges, for garnish
- Optional: sesame seeds or chopped peanuts for topping
Equipment
- Mixing bowl
- Skillet or grill pan
- Medium saucepan or rice cooker
- Knife and cutting board
- Measuring cups and spoons
- Tongs or spatula
Ingredient Tips
- Coconut Milk: Light for healthy fats in this tropical rice dish.
- Chicken: Thinly sliced for quick cooking in this healthy bowl.
- Rice: Jasmine for aroma in this easy recipe.
- Veggies: Fresh and crisp for texture in this flavorful meal.
- Herbs: Cilantro and scallions add brightness to this healthy bowl.
Directions for Coconut Chicken Rice Bowl
Let’s create this delightful flavorful meal!
Marinate Chicken
I combine 1 lb sliced chicken, ½ cup light coconut milk, 1 tbsp soy sauce, 2 minced garlic cloves, juice of ½ lime, salt, pepper, and optional ½ tsp chili flakes in a bowl. I marinate for 20 minutes (or overnight) for this tropical rice dish.
Cook Rice
I cook 2 cups jasmine rice per package instructions, fluff with a fork, and keep warm for this healthy bowl.
Prep Veggies
I thinly slice 1 cup red bell pepper and 1 small cucumber, and chop ¼ cup scallions and ¼ cup cilantro for this easy recipe.
Cook Chicken
I heat a drizzle of oil in a skillet over medium-high heat. I add the marinated chicken, letting excess marinade drip off, and sauté for 5–6 minutes until golden and cooked through, avoiding overcrowding for this flavorful meal.
Assemble Bowls
I divide rice among 4 bowls, top with chicken, sliced veggies, herbs, and optional sesame seeds or peanuts for this Coconut Chicken Rice Bowl.
Garnish and Serve
I finish with lime wedges and an optional drizzle of coconut milk for this tropical rice dish.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: ~30 minutes
- Servings: 4 servings
- Calories: ~350 kcal per serving
- Macros per Serving: 40g carbs, 25g protein, 10g fat
Variations for Coconut Chicken Rice Bowl
Try these twists on this healthy bowl:
- Grain Swap: Use quinoa or cauliflower rice for a low-carb tropical rice dish.
- Protein Swap: Try shrimp, tofu, or chickpeas for this flavorful meal.
- Veggie Mix: Add carrots, avocado, or edamame for a fresh easy recipe.
- Spicy Kick: Drizzle with Sriracha for a bold healthy bowl.
- Creamy Topping: Add peanut sauce for richness in this tropical rice dish.
Serving Ideas:
- Pair with Food and Tips’ miso soup for a light flavorful meal.
- Serve with Food and Tips’ fruit skewers for a refreshing tropical rice dish.
- Enjoy with Food and Tips’ veggie spring rolls for a healthy bowl spread.
Storage
I store this flavorful meal in airtight containers in the refrigerator for up to 4 days, keeping veggies and herbs separate for freshness. I freeze chicken and rice for up to 1 month, thawing overnight before reheating for this easy recipe.
Serving Tips
- Presentation: Serve Coconut Chicken Rice Bowl with vibrant veggies for a colorful healthy bowl.
- Garnish: Add sesame seeds or peanuts for this tropical rice dish appeal.
- Pairing: Enjoy with Food and Tips’ iced tea for a refreshing flavorful meal.
- Portion Size: 1 bowl per person for a satisfying serving.
- Occasions: Perfect for weeknight dinners, meal prep, or healthy lunches.
FAQs About Coconut Chicken Rice Bowl
Here are answers to common questions about this healthy bowl:
Can I use full-fat coconut milk?
Yes, it adds richness but increases calories in this tropical rice dish.
Can I freeze this dish?
Freeze chicken and rice, but add fresh veggies after thawing for this easy recipe.
Is this low-carb?
Use cauliflower rice for a low-carb healthy bowl.
Is it gluten-free?
Yes, use tamari instead of soy sauce for this flavorful meal.
What rice works best?
Jasmine adds aroma, but brown or basmati work for this tropical rice dish.
Try More Quick Dinners
- Honey Sriracha Chicken: A Sweet & Spicy Dinner Recipe
- Orange Chicken Fried Rice Bowl
- Crispy Chicken Fettuccine Alfredo
Conclusion
Coconut Chicken Rice Bowl is a vibrant, healthy bowl with tender chicken, fragrant rice, and fresh veggies. This easy recipe delivers a flavorful meal that’s perfect for busy nights or meal prep, satisfying every time!
Coconut Chicken Rice Bowl
Ingredients
For the Chicken Marinade:
- 1 lb 450 g boneless, skinless chicken breasts, thinly sliced
- ½ cup 120 ml light coconut milk
- 1 tbsp low-sodium soy sauce or tamari for gluten-free
- 2 cloves garlic minced
- Juice of ½ lime
- Salt and pepper to taste
- Optional: ½ tsp chili flakes for heat
For the Bowl:
- 2 cups 400 g cooked jasmine rice
- 1 cup 150 g red bell pepper, thinly sliced
- 1 small cucumber 100 g, thinly sliced
- ¼ cup 25 g scallions, chopped
- ¼ cup 15 g fresh cilantro, chopped
- Lime wedges for garnish
- Optional: sesame seeds or chopped peanuts for topping
Instructions
Marinate Chicken
- I combine 1 lb sliced chicken, ½ cup light coconut milk, 1 tbsp soy sauce, 2 minced garlic cloves, juice of ½ lime, salt, pepper, and optional ½ tsp chili flakes in a bowl. I marinate for 20 minutes (or overnight) for this tropical rice dish.
Cook Rice
- I cook 2 cups jasmine rice per package instructions, fluff with a fork, and keep warm for this healthy bowl.
Prep Veggies
- I thinly slice 1 cup red bell pepper and 1 small cucumber, and chop ¼ cup scallions and ¼ cup cilantro for this easy recipe.
Cook Chicken
- I heat a drizzle of oil in a skillet over medium-high heat. I add the marinated chicken, letting excess marinade drip off, and sauté for 5–6 minutes until golden and cooked through, avoiding overcrowding for this flavorful meal.
Assemble Bowls
- I divide rice among 4 bowls, top with chicken, sliced veggies, herbs, and optional sesame seeds or peanuts for this Coconut Chicken Rice Bowl.
Garnish and Serve
- I finish with lime wedges and an optional drizzle of coconut milk for this tropical rice dish.
Notes
- Storage: Store any leftover coconut chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over low to medium heat, adding a splash of coconut milk or broth if the sauce has thickened too much. You can also microwave it in short bursts, stirring occasionally.
- Chicken thighs can be used instead of chicken breasts for a juicier option.
- Vegetarian option: Replace chicken with tofu and chicken broth with vegetable broth.
- For added heat, you can add red chili flakes or cayenne pepper to the sauce.
- If you want a thicker sauce, simmer it longer or stir in cornstarch mixed with water.
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