Description
Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for gluten-free, dairy-free meals — loaded with flavor and ready in just 30 minutes.
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- Sauce ingredients:
- 1/2 onion, minced
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger (or up to 1 tablespoon)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk (from 1 can)
- 1 tbsp tomato paste
- 1/2 teaspoon kosher salt
- For the bowls:
- Fresh cilantro
- 3 cups cooked jasmine rice or basmati
- More coconut milk, optional for topping
Instructions
1. Season the chicken with salt, paprika and dried herbs.
2. Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
3. 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.
4. Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
5. 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.
6. Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Notes
Swap chicken breasts with thighs for a juicier option. For a vegetarian version, use tofu and vegetable broth, and add vegetables like broccoli, bell pepper, or snap peas. Add red curry paste for a coconut curry twist. Not a fan of cilantro? Substitute with scallions. Try different grains like quinoa or brown rice for variation.