Coconut Chicken Rice Bowl Reci
Description:
This Coconut Chicken Rice Bowl is a tropical-inspired, creamy, and flavorful dish made with tender marinated chicken, fragrant coconut rice, fresh vegetables, and a drizzle of creamy coconut-lime sauce. Perfect for meal prep or weeknight dinners, this recipe blends Southeast Asian flavors with a modern healthy twist
Ingredients (Serves 4)
500g (1.1 lbs) boneless, skinless chicken thighs or breasts, sliced
1/2 cup coconut milk (full fat)
1 tbsp soy sauce
1 tbsp lime juice
2 garlic cloves, minced
1 tsp grated ginger
Salt & pepper to taste
For the Coconut Rice:
1 cup jasmine rice
1 cup coconut milk
1 cup water
1/2 tsp salt
For the Bowl Toppings:
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup sliced cucumber
1 avocado, sliced
1/4 cup chopped fresh cilantro
1 tbsp sesame seeds (optional)
Lime wedges, for serving
For the Coconut-Lime Drizzle:
1/4 cup coconut milk
1 tbsp lime juice
1 tsp honey or maple syrup
Pinch of salt
Instructions:
Step 1: Marinate the Chicken (10 minutes + 20 min marinating)
In a bowl, whisk together coconut milk, soy sauce, lime juice, garlic, ginger, salt, and pepper.
Add sliced chicken and coat well.
Cover and marinate in the refrigerator for at least 20 minutes (up to overnight for more flavor).
Step 2: Cook the Coconut Rice (20 minutes)
Rinse the jasmine rice until the water runs clear.
In a saucepan, combine rice, coconut milk, water, and salt.
Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
Remove from heat and let sit covered for another 5 minutes. Fluff with a fork.
Step 3: Cook the Chicken (10-12 minutes)
Heat a skillet or grill pan over medium-high heat.
Add chicken (discard marinade) and cook for 5–6 minutes per side, until cooked through and golden brown. Set aside.
Step 4: Prepare the Drizzle Sauce (2 minutes)
Whisk together coconut milk, lime juice, honey, and salt in a small bowl.
Step 5: Assemble the Bowls (5 minutes)
In each bowl, add a base of coconut rice.
Top with sliced chicken, cabbage, carrots, cucumber, and avocado.
Drizzle with the coconut-lime sauce.
Garnish with cilantro, sesame seeds, and lime wedges.
Total Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinating Time: 20 minutes (can vary)
Total Time: ~1 hour
Nutritional Info (Per Serving – Estimate):
Calories: 560 kcal
Protein: 34g
Carbohydrates: 40g
Fat: 30g
Saturated Fat: 15g
Fiber: 6g
Sugar: 6g
Sodium: 600mg
Common Questions & Answers
Q: Can I make this dish vegetarian?
A: Yes! Substitute chicken with tofu or tempeh and use soy sauce or tamari for the same flavor.
Q: Can I use brown rice instead of jasmine rice?
A: Absolutely. Adjust the cooking time and liquid ratio accordingly.
Q: Is this dish good for meal prep?
A: Yes, it stores well in the fridge for up to 4 days. Keep sauce separate until serving.
Q: What can I substitute for coconut milk?
A: You can use cashew cream or almond milk, but the flavor will be different and less rich.
Q: Can I grill the chicken instead of pan-cooking?
A: Yes, grilled chicken adds a nice
smoky flavor and works great with the marinade.