Description
Savor a tropical escape with this Coconut Chicken Rice Bowl, featuring tender chicken simmered in creamy coconut milk, served over fluffy jasmine rice and vibrant vegetables. Perfect for any occasion!
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 can full-fat coconut milk
- 1 cup jasmine rice
- Fresh ginger (grated)
- Green onions (chopped)
- Red bell peppers (diced)
- Garlic cloves (minced)
- Low-sodium soy sauce
- Lime juice
- Fresh cilantro or basil leaves
Instructions
- Prepare your ingredients: Chop vegetables and mince garlic and ginger.
- Cook the jasmine rice: Combine 1 cup of jasmine rice with 1 cup of water in a saucepan. Bring to a boil, cover, and simmer for 15 minutes.
- Sauté garlic and ginger: In a skillet, heat oil over medium heat and sauté minced garlic and grated ginger until fragrant. Remove temporarily from skillet.
- Cook the chicken: Add sliced chicken breasts to the skillet, seasoned with salt and pepper. Cook until golden brown on both sides (about 6-8 minutes).
- Add flavor elements: Return sautéed garlic and ginger to the skillet, pour in coconut milk, and let simmer until chicken is cooked through (about 5 more minutes).
- Incorporate vegetables: Stir in diced red bell peppers and cook until tender-crisp (approximately 3 minutes).
- Finish the dish: Drizzle lime juice over everything, fluff rice, and serve by layering rice with the coconut chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 570
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg