This Coconut Chicken Rice Bowl is a delightful fusion of tender chicken breast simmered in creamy coconut milk, infused with aromatic spices, and served over fluffy jasmine or basmati rice. It’s a quick, high-protein meal that’s both gluten-free and dairy-free, making it suitable for various dietary preferences.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights.
- Flavorful: Combines the richness of coconut milk with a blend of spices for a satisfying taste.
- Healthy: High in protein and adaptable to gluten-free and dairy-free diets.
- Versatile: Pairs well with various vegetables and grains, allowing for customization.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 can (14 ounces) light coconut milk
- Salt and freshly ground black pepper, to taste
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro or parsley, chopped, for garnish
- Lime wedges, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Add Spices: Stir in the ground ginger, turmeric, cumin, coriander, and red pepper flakes (if using). Cook the spices with the aromatics for 1-2 minutes, allowing them to become fragrant.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet. Cook until the chicken is browned on all sides and cooked through, approximately 5-7 minutes.
- Simmer with Coconut Milk: Pour in the light coconut milk, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld. Season with salt and freshly ground black pepper to taste.
- Assemble Bowls: Divide the cooked jasmine or basmati rice among serving bowls. Spoon the coconut chicken mixture over the rice.
- Garnish and Serve: Garnish each bowl with chopped fresh cilantro or parsley. Serve with lime wedges on the side for an added burst of freshness.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add Vegetables: Incorporate vegetables like bell peppers, snap peas, or spinach for added nutrition and color.
- Spice Level: Adjust the red pepper flakes to control the heat level, or omit them for a milder dish.
- Herb Substitutions: Use fresh basil or mint instead of cilantro for a different flavor profile.
- Grain Alternatives: Serve over quinoa or cauliflower rice for a lower-carb option.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat until warmed through, adding a splash of water or coconut milk if needed to maintain moisture.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used and may add extra flavor.
2. Is full-fat coconut milk acceptable?
Absolutely, using full-fat coconut milk will result in a richer, creamier sauce.
3. Can I make this dish ahead of time?
Yes, prepare the recipe as directed and store it in the refrigerator. Reheat before serving.
4. What can I serve alongside this dish?
Steamed vegetables, naan bread, or a simple green salad pair well with this meal.
5. How can I add more protein?
Consider adding chickpeas or topping the bowl with a fried egg for additional protein.
6. Is this recipe freezer-friendly?
Yes, freeze the cooked chicken mixture (without the rice) in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
7. Can I use pre-cooked chicken?
Yes, add shredded pre-cooked chicken during the simmering step to heat through.
8. How do I make this dish vegetarian?
Substitute the chicken with tofu or a medley of vegetables like cauliflower and sweet potatoes.
9. What type of rice is best?
Jasmine or basmati rice complements the flavors well, but brown rice can be used for a whole-grain option.
10. Can I add nuts for texture?
Sprinkling chopped cashews or peanuts on top adds a pleasant crunch and additional flavor.
Conclusion
The Coconut Chicken Rice Bowl is a flavorful and satisfying meal
Print
Coconut Chicken Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 22-25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Baked Ranch Chicken features juicy, tender chicken fillets coated with a golden, crispy Parmesan-Panko crust infused with rich ranch seasoning and herbs. Perfect for quick weeknight dinners or a family favorite meal, this easy recipe is flavorful, versatile, and irresistibly delicious.
Ingredients
- 1 oz. packet ranch seasoning mix
- 1 teaspoon dill weed
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 garlic cloves, grated
- 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
- 3/4 cup Panko breadcrumbs
- 3/4 cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- 2 large boneless, skinless chicken breasts, sliced horizontally to create 4 fillets
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or grease lightly.
- Prepare Mayonnaise Mixture: In a bowl, mix ranch seasoning, dill weed, onion powder, black pepper, salt, grated garlic, and mayonnaise (or Greek yogurt) until well blended. Set aside.
- Prepare Breadcrumb Mixture: In another bowl, combine Panko breadcrumbs, Parmesan cheese, and melted butter. Mix until evenly coated.
- Coat Chicken: Spread a layer of the mayonnaise mixture on each chicken fillet. Then, dredge the coated chicken in the breadcrumb mixture, pressing gently to ensure the crumbs adhere.
- Arrange on Baking Sheet: Place the breaded chicken fillets in a single layer on the prepared baking sheet.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
- Serve: Remove from the oven and serve hot. Pair with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Substitutions: Replace mayonnaise with sour cream or Greek yogurt for a lighter option.
- Make-Ahead: Coat the chicken and refrigerate for up to 4 hours before baking.
- Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
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