Description
Quick and easy high-protein Coconut Chicken Rice Bowls made with tender chicken in a creamy coconut sauce served over fluffy rice. Perfect for meal prep and naturally gluten-free.
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1/4 cup chicken broth
- 1 1/4 cups canned light coconut milk
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
- Fresh cilantro for garnish
- 3 cups cooked jasmine rice or basmati rice
- Additional coconut milk for topping (optional)
Instructions
- Season the diced chicken with 1 teaspoon kosher salt, smoked paprika, and dried herbs.
- Preheat a large skillet over high heat and lightly spray with oil.
- Add the chicken in an even layer and cook for 3–5 minutes until browned.
- Remove the chicken from the skillet and set aside.
- Reduce the heat to medium and spray with a little more oil.
- Add the onion, garlic, and ginger. Cook for 1 minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Simmer for 1 minute, then stir in the tomato paste, coconut milk, and 1/2 teaspoon kosher salt.
- Bring the sauce to a gentle simmer and cook for a few minutes until slightly thickened.
- Return the chicken and any accumulated juices to the skillet.
- Cook for 3–4 minutes over medium heat until the chicken is fully cooked and coated in the sauce.
- Serve over cooked jasmine or basmati rice.
- Garnish with fresh cilantro and drizzle with extra coconut milk if desired.
Notes
For extra flavor, add red curry paste to create a coconut curry version. You can also substitute chicken thighs, shrimp, or tofu and serve over quinoa or brown rice.