Description

This Coconut Chicken Rice Bowl recipe is a quick and easy, gluten-free, and dairy-free meal that features tender chicken simmered in a creamy coconut sauce, served over fluffy jasmine or basmati rice. With 40 grams of protein per serving, it’s a healthy and satisfying option for busy weeknights or meal prep.

Ingredients

For the Chicken:

1 pound skinless chicken breasts, diced

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

For the Sauce:

1 tablespoon extra virgin olive oil

½ onion, minced

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

½ cup chicken broth

1 can (14 ounces) light coconut milk

1 tablespoon tomato paste

Salt to taste

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Instructions

Prepare the Chicken: In a bowl, season the diced chicken with smoked paprika, dried oregano, salt, and pepper. Toss to coat evenly.
Cook the Chicken: Heat olive oil over medium-high heat in a large skillet. Add the seasoned chicken and cook for 5-7 minutes until browned on all sides and fully cooked. Remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, sauté the minced onion until translucent (about 3 minutes). Add minced garlic and grated ginger, cooking for another minute until fragrant.
Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the skillet. Stir in coconut milk, tomato paste, and salt, bringing the mixture to a simmer.
Combine and Heat Through: Return the cooked chicken to the skillet and stir to combine. Let the mixture simmer for 5 more minutes to meld the flavors.
Serve: Serve the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cucumber slices for added freshness.

Notes

Spice it up by adding Thai red curry paste for extra heat.
For a juicier dish, use chicken thighs instead of breasts.
To make it vegetarian, swap the chicken for chickpeas and use vegetable broth.