Print

Easy Coconut Chicken Rice Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting bowl of jasmine rice infused with creamy coconut milk and tender chicken, garnished with fresh cilantro and lime.

Ingredients

Scale
  • 1 cup of jasmine rice
  • 1 can (14 oz) of coconut milk
  • 1 pound of chicken breasts, cubed
  • 1 tablespoon of olive oil
  • 1 teaspoon of garlic powder
  • 1 teaspoon of ginger, grated
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
  2. Heat olive oil in a skillet over medium heat. Add the cubed chicken, garlic powder, ginger, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 8-10 minutes.
  3. Fluff the rice with a fork to separate the grains. Divide the coconut rice into bowls and generously top each bowl with the sautéed coconut chicken.
  4. Garnish with fresh cilantro and serve with lime wedges on the side for that extra zing!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the coconut chicken separately from the rice for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/easy-coconut-chicken-rice-bowl/

Scroll to Top