Description
The Coconut Chicken Rice Bowl is a nutritious, gluten-free meal combining creamy coconut-marinated chicken, fluffy jasmine rice, and vibrant fresh vegetables. Easy to customize and meal prep, it’s a tropical-inspired dish perfect for busy weeknights or a satisfying lunch.
Ingredients
Scale
- For the Chicken:
- 4 chicken breasts or thighs (boneless, skinless)
- 1 cup coconut milk (light or full-fat)
- 2 tbsp lime juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp honey or maple syrup
- For the Rice and Bowl:
- 1 cup jasmine rice
- 1 cup coconut milk (for cooking rice)
- 1 cup water
- Fresh vegetables: bell peppers, cucumbers, carrots
- Fresh herbs: cilantro or basil
- Lime wedges for garnish
- Optional Toppings:
- 2 tbsp chopped peanuts
- 1 tbsp sesame seeds
- Sriracha or chili sauce
Instructions
- Combine coconut milk, lime juice, garlic, ginger, soy sauce, and honey in a bowl. Add chicken, coat evenly, and marinate for 30 minutes (or overnight).
- Rinse rice, then cook in a saucepan with coconut milk and water until tender (about 20 minutes).
- Cook the marinated chicken on a grill or skillet for 6–8 minutes per side, until golden and fully cooked. Let rest for 5 minutes before slicing.
- Assemble bowls with a base of rice, topped with chicken slices, fresh vegetables, herbs, and optional toppings like peanuts or sesame seeds.
Notes
- Substitute chicken with shrimp or tofu for dietary preferences.
- Add chili sauce or sriracha for extra heat.
- Cook rice with all coconut milk for creamier flavor if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling or Pan-Searing
- Cuisine: Tropical-Inspired