Coconut Chicken Rice Bowl
Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for my gluten-free, dairy-free friends!
Equipment
- large skillet
Ingredients
- 1.5 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- 0.5 onion minced onion
- 3 cloves garlic
- 1 teaspoon fresh grated ginger (or more if you like it extra gingery)
- 0.25 cup chicken broth
- 1.25 cup canned light coconut milk (from 1 can)
- 1 tablespoon tomato paste
- 0.5 teaspoon kosher salt
- 3 cups cooked jasmine rice or basmati
- fresh cilantro
- more coconut milk (optional for topping)
Instructions
- Season the chicken with salt, paprika and dried herbs.
- Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
- Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
- Simmer about 1 minute then add in the tomato paste, coconut milk, and ½ teaspoon salt.
- Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
- Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Notes
Variations: Swap chicken breasts with thighs, try with tofu or shrimp, omit chicken for vegetarian version, add red curry paste for coconut curry, skip cilantro or swap with scallions, serve over another type of grain like quinoa or brown rice.
Nutrition
Serving: 1cupCalories: 429kcalCarbohydrates: 40gProtein: 40gFat: 10gSaturated Fat: 5gCholesterol: 124mgSodium: 562mgFiber: 1.5gSugar: 4g
Tried this recipe?Let us know how it was!