This Coconut Chicken Rice Bowl is the perfect combination of creamy coconut-infused chicken and fluffy rice, layered with colorful veggies. It’s a fantastic, wholesome meal that’s quick to make and full of nourishing ingredients. Ideal for busy weeknights, this dish is as visually appealing as it is tasty. The lightness of the coconut pairs with tender chicken, while veggies add a pop of color and crunch. Let’s dive into making a dish that will quickly become a favorite for you and your family!
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
For the Coconut Chicken:
- 1 lb (450g) chicken breast, thinly sliced
- Salt and pepper to taste
- 1 tbsp coconut oil
- 1 cup canned coconut milk, full-fat for creamier consistency
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce or tamari (for a gluten-free option)
For the Rice:
- 1 cup jasmine or basmati rice
- 1 ½ cups water
- Salt, to taste
For the Veggies:
- 1 cup red bell pepper, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- ½ cup snap peas, trimmed
- Optional toppings: sliced green onions, sesame seeds, lime wedges
Instructions:
- Prepare the Rice
Rinse the rice under cold water until the water runs clear to remove excess starch. In a saucepan, bring 1½ cups of water to a boil, then add the rice and a pinch of salt. Lower the heat, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside. - Cook the Chicken
In a large skillet, heat the coconut oil over medium heat. Season the chicken slices with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes, or until they’re golden brown on the outside and no longer pink in the center. Remove the chicken from the skillet and set aside. - Make the Coconut Sauce
In the same skillet, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant. Add the coconut milk and soy sauce, and stir well. Bring the mixture to a gentle simmer, then reduce the heat. Return the cooked chicken to the skillet, allowing it to absorb the flavors of the sauce for 5 minutes. - Prepare the Veggies
While the chicken simmers, steam or lightly sauté the bell peppers, carrots, broccoli, and snap peas until tender-crisp. Avoid overcooking; they should remain vibrant and slightly crunchy. - Assemble the Bowl
Divide the rice among serving bowls. Add a portion of the coconut chicken and the vegetables on top. Drizzle with any remaining coconut sauce from the skillet. - Garnish and Serve
Sprinkle with sliced green onions, sesame seeds, and lime wedges. Serve warm and enjoy!
Cooking Tips:
- Coconut Milk Selection: Full-fat coconut milk provides the creamiest texture, but you can use light coconut milk for a lighter option.
- Adjusting Thickness: If the sauce is too thin, let it simmer a few extra minutes to reduce and thicken.
- Quick Veggie Prep: Using a pre-cut veggie mix can save you time without compromising freshness.
- Customize the Bowl: Add extra veggies or swap in your favorites, like zucchini, mushrooms, or even leafy greens like spinach.
Nutritional Benefits:
This Coconut Chicken Rice Bowl is a well-rounded, nutritious meal. Here are some of the nutritional benefits you’ll enjoy:
- Chicken provides a lean source of protein, which is essential for muscle repair and growth.
- Coconut Milk is rich in medium-chain triglycerides (MCTs), which may boost energy and improve metabolism.
- Veggies like bell peppers, carrots, broccoli, and snap peas are packed with vitamins, antioxidants, and fiber, contributing to a healthy digestive system and supporting immune function.
- Rice adds carbohydrates, giving you the energy to fuel your day.This Coconut Chicken Rice Bowl is rich in essential nutrients:
- High in Protein: Chicken breast is a lean protein source, which is essential for muscle growth and repair.
- Good Source of Healthy Fats: Coconut milk provides healthy fats, specifically MCTs (Medium-Chain Triglycerides), which may help with energy and metabolic function.
- Rich in Vitamins and Antioxidants: Bell peppers, broccoli, and carrots are packed with vitamins A and C, potassium, and antioxidants that support immune function, skin health, and eye health.
- Balanced Macronutrients: The rice, chicken, and vegetables provide a balanced ratio of carbohydrates, protein, and fats, making this a complete, satisfying meal.
Why You’ll Love This Recipe:
This recipe combines delicious flavors, ease of preparation, and nourishing ingredients. The creamy coconut chicken and crunchy veggies create a delightful texture contrast, while the mild sweetness of coconut milk is balanced by savory soy sauce. It’s perfect for a balanced meal that’s satisfying without being too heavy.
The Coconut Chicken Rice Bowl is a great example of how a few simple ingredients can create a vibrant, delicious meal. The balance of creamy coconut, savory chicken, and fresh vegetables gives the dish layers of flavor and texture, while the light seasoning allows the natural flavors to shine. The coconut milk acts as a mild sauce that enhances rather than masks the ingredients, making each bite refreshing and satisfying.
The dish is also very adaptable. By simply switching up the protein, vegetables, or garnishes, you can create new flavor profiles and tailor the recipe to different dietary needs. The simplicity of the preparation and the harmony of flavors make this a winning recipe for both beginner and experienced cooks.
Dietary Information:
- Gluten-Free Option: Use tamari instead of soy sauce.
- Dairy-Free: Naturally dairy-free, thanks to coconut milk.
- Nut-Free: Suitable for those with nut allergies.
- Low Carb Modification: Replace the rice with cauliflower rice for a lower-carb alternative.
Why This Recipe Works:
This recipe balances flavors and textures effectively. Coconut milk brings a velvety richness to the chicken without overwhelming it. The vegetables provide a crunchy contrast, adding a fresh, crisp element to each bite. The rice absorbs the coconut sauce, rounding out the flavors and making each mouthful rich and satisfying. This dish is also versatile, easy to adapt to dietary preferences, and quick enough for a weeknight meal yet special enough to serve guests.
Conclusion:
Whether you’re new to cooking or a seasoned home chef, this Coconut Chicken Rice Bowl will bring variety, flavor, and balance to your meals. Its wholesome ingredients, delightful textures, and health benefits make it a dish you’ll want to revisit time and again. Enjoy the simplicity of a bowl that’s as nourishing as it is delicious, perfect for a cozy night in or as a refreshing lunch.
Coconut Chicken Rice Bowl with Veggies: A Nutritious, Flavorful Meal for Any Day!
- Total Time: 35mins
Description
This Coconut Chicken Rice Bowl is the perfect combination of creamy coconut-infused chicken and fluffy rice, layered with colorful veggies. It’s a fantastic, wholesome meal that’s quick to make and full of nourishing ingredients. Ideal for busy weeknights, this dish is as visually appealing as it is tasty. The lightness of the coconut pairs with tender chicken, while veggies add a pop of color and crunch. Let’s dive into making a dish that will quickly become a favorite for you and your family!
Ingredients
For the Coconut Chicken:
- 1 lb (450g) chicken breast, thinly sliced
- Salt and pepper to taste
- 1 tbsp coconut oil
- 1 cup canned coconut milk, full-fat for creamier consistency
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce or tamari (for a gluten-free option)
For the Rice:
- 1 cup jasmine or basmati rice
- 1 1/2 cups water
- Salt, to taste
For the Veggies:
- 1 cup red bell pepper, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1/2 cup snap peas, trimmed
- Optional toppings: sliced green onions, sesame seeds, lime wedges
Instructions
- Prepare the Rice
Rinse the rice under cold water until the water runs clear to remove excess starch. In a saucepan, bring 1½ cups of water to a boil, then add the rice and a pinch of salt. Lower the heat, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside. - Cook the Chicken
In a large skillet, heat the coconut oil over medium heat. Season the chicken slices with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes, or until they’re golden brown on the outside and no longer pink in the center. Remove the chicken from the skillet and set aside. - Make the Coconut Sauce
In the same skillet, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant. Add the coconut milk and soy sauce, and stir well. Bring the mixture to a gentle simmer, then reduce the heat. Return the cooked chicken to the skillet, allowing it to absorb the flavors of the sauce for 5 minutes. - Prepare the Veggies
While the chicken simmers, steam or lightly sauté the bell peppers, carrots, broccoli, and snap peas until tender-crisp. Avoid overcooking; they should remain vibrant and slightly crunchy. - Assemble the Bowl
Divide the rice among serving bowls. Add a portion of the coconut chicken and the vegetables on top. Drizzle with any remaining coconut sauce from the skillet. - Garnish and Serve
Sprinkle with sliced green onions, sesame seeds, and lime wedges. Serve warm and enjoy!
- Prep Time: 15mins
- Cook Time: 20mins