Creamy Coconut Chicken Rice Bowl
This creamy coconut chicken rice bowl is comfort food made easy — tender chicken simmered in a luscious garlic-coconut sauce, served over fluffy rice with hints of lime and herbs. It’s dairy-free, simple, and full of fresh, clean flavors that taste both cozy and refreshing.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Chicken
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into strips
1 tbsp olive oil or coconut oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp paprika or turmeric
For the Sauce
1 tbsp olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 can (400ml) coconut milk (full-fat or light)
½ cup chicken broth or water
1 tbsp soy sauce or coconut aminos
1 tbsp lime or lemon juice
½ tsp chili flakes
2 tbsp chopped fresh cilantro or parsley
For Serving
2 cups cooked jasmine or basmati rice
Steamed or sautéed vegetables (like bell peppers, spinach, or snap peas)
Lime wedges and toasted coconut for garnish
Instructions
Cook the Chicken
In a large skillet, heat oil over medium heat.
Season chicken with salt, pepper, garlic powder, and paprika/turmeric.
Sear chicken for 5–6 minutes until golden brown and cooked through.
Remove and set aside.
Saute Aromatics
In the same skillet, add a drizzle of oil and saute onion for 2 minutes until soft.
Add garlic and cook 30 seconds until fragrant.
Make the Creamy Coconut Sauce
Pour in coconut milk and chicken broth. Stir to combine.
Add soy sauce, lime juice, and chili flakes (if using).
Simmer for 5–7 minutes until slightly thickened.
Combine Everything
Return chicken to the pan and coat it in the sauce.
Add herbs and let simmer for 2 more minutes.
Taste and adjust seasoning with salt or more lime.
Assemble the Bowls
Spoon rice into bowls.
Top with creamy coconut chicken and sauce.
Add veggies, sprinkle with herbs, and garnish with lime wedges or toasted coconut.
Tips
Use light coconut milk for fewer calories or full-fat for a creamier sauce.
For extra flavor, cook your rice with a splash of coconut milk and salt.
Add mango cubes, avocado, or cucumber for a tropical twist.
Works beautifully with shrimp or tofu as substitutes for chicken.
Serving Suggestions
Serve with:
Coconut-lime rice or brown jasmine rice
Simple cucumber mint salad or roasted veggies on the side
A drizzle of sweet chili sauce for extra zest
Nutritional Information
Calories: 480 kcal
Protein: 34g
Carbs: 40g
Fat: 20g
Fiber: 2g