Coconut Chicken Rice Bowl Recipe

I gotta say, this coconut chicken rice bowl is a flavor bomb. The blend of tender chicken, perfectly cooked rice, coconut milk, and a lime kick creates a creamy, tangy sauce that elevates the dish in every bite. Plus, it’s high-protein, gluten-free, and dairy-free, making it my go-to healthy dinner.

I recently made a really tasty Coconut Chicken Rice Bowl that’s a quick, high-protein meal perfect for anyone who’s gluten-free and dairy-free. I start with one pound of boneless, skinless chicken breasts cut into bite-sized pieces, and I toss them with a mix of diced onions, minced garlic, and freshly grated ginger.

I add a teaspoon of curry powder to give it that warm flavor kick before searing the chicken in a tablespoon of coconut oil. After that, I stir in uncooked rice and a can of full-fat coconut milk which not only enhances the flavor but also offers healthy fats.

I also mix in thinly sliced red bell pepper, and just before finishing, I squeeze the juice of one lime over it all and season with salt and pepper. The dish packs a great nutritional punch with lean protein, good fats and just the right carbs for energy.

Why I Like this Recipe

I love this recipe for a lot of reasons. First, its super simple to make even when I’m in a rush. I don’t have to spend hours in the kitchen and everything cooks in just one pan which saves me tons of time. Second, the flavor is amazing! The mix of curry powder, coconut milk, and even a bit of lime creates this awesome sweet and tangy taste that I just cant get enough of. Third, it makes me feel good about my meal because it’s packed with protein from the chicken and is totally gluten-free and dairy-free, which is perfect for me and my friends who have dietary restrictions. Lastly, I dig how flexible it is – I can swap the type of rice and adjust the spice level to suit my mood each time I make it.

Ingredients

• Chicken: Contains lean protein that helps build muscle and adds hearty flavor.
• Rice: Provides essential carbohydrates for energy, making the dish filling and satisfying.
• Coconut Milk: Rich, creamy and slightly sweet, it brings healthy fats and smooth texture.
• Red Bell Pepper: Bursting with vitamins and crunch, its color brightens up your meal.
• Onion: Adds savory depth and useful carbohydrates, even if its flavor is a bit strong.
• Garlic: Offers a bold taste and may boost the immune system naturally.
• Lime: Gives a tangy kick that cuts through richness and freshens up the bowl.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked rice (white or brown, whatevs you like)
• 1 can (14 oz) full-fat coconut milk
• 1 red bell pepper, thinly sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon curry powder
• 1 tablespoon coconut oil (or any oil you normally use)
• Juice of 1 lime
• Salt and pepper to taste
• Optional: 1/4 cup chopped fresh cilantro for garnish

How to Make this

1. Start by cooking 1 cup of rice according to its package instructions (if you’re using brown rice, it might take a bit longer) in a pot with the right amount of water.

2. Season the chicken pieces with salt and pepper while the rice is cooking.

3. Heat 1 tablespoon of coconut oil in a large skillet over medium heat.

4. Once the oil is hot, add the diced onion and cook it until it gets a little soft.

5. Add the minced garlic and grated ginger to the skillet and stir for about 1 minute until you can smell their aroma.

6. Place the seasoned chicken into the skillet and cook it for about 5-7 minutes until it starts to brown on all sides.

7. Toss in the thinly sliced red bell pepper and sprinkle 1 teaspoon of curry powder, stirring everything together for another 2 minutes.

8. Pour in the 14 oz can of full-fat coconut milk, lower the heat a bit, and let it simmer for about 10 minutes until the chicken is fully cooked and the sauce thickens a little.

9. Squeeze the juice of 1 lime over the chicken mixture, giving it a nice fresh kick.

10. Finally, serve the coconut chicken mixture over the cooked rice and sprinkle with chopped fresh cilantro if you like, then enjoy your bowl!

Equipment Needed

1. A medium pot with a lid to cook the rice
2. A measuring cup for the rice and liquid measurements
3. A cutting board
4. A sharp knife for dicing the onion, mincing garlic, slicing red bell pepper, and cutting chicken
5. A large skillet for cooking the chicken and veggies
6. A wooden spatula or stirring spoon to mix ingredients in the skillet
7. A can opener for the coconut milk
8. A citrus juicer or a simple knife to squeeze the lime juice
9. A bowl or plate to serve the completed dish

FAQ

• Q: Can I use any type of rice in this recipe?
  A: Yeah, you bet! You can use white or brown rice. Just remember brown rice might need more time to cook.
• Q: What if I dont have coconut oil?
  A: No worries! Any cooking oil you normally use will work just fine.
• Q: Do I need to drain the coconut milk before using it?
  A: Nope, just give the coconut milk a good stir, then pour it in as it is.
• Q: Can I substitute the chicken for something else?
  A: Sure thing! You could use tofu or even swap it for thigh meat if that’s what you got in the fridge.
• Q: How do I know when the chicken and rice are done?
  A: The chicken should be fully cooked with no pink bits and the rice should be tender with the liquid mostly absorbed.

Coconut Chicken Rice Bowl Recipe Substitutions and Variations

• If you dont have chicken, you could try firm tofu or even shrimp if you’re feeling adventurous
• Don’t like white or brown rice? Use quinoa or cauliflower rice if you want a low carb option
• If you’re out of coconut milk, heavy cream diluted with a bit of water makes a decent substitute, though it’ll change the flavour a bit
• No coconut oil? Just grab some olive or vegetable oil instead
• If you can’t find curry powder, you can mix a pinch of turmeric with some ground cumin as a simple alternative

Pro Tips

1. Try marinating the chicken with a pinch of extra salt and some of the curry powder for like 15 minutes before cooking. It really amps up the flavor right from the start.
2. If you’re using brown rice, remember it takes a bit longer than white rice. Start cooking it first so everything ends up ready at the same time.
3. When you toss the garlic and ginger into the hot oil, don’t overdo it. Stir them in just until you smell that awesome aroma and then quickly add the chicken so nothing burns.
4. After you pour in the coconut milk, keep an eye on the sauce. If it gets too thick, you can splash in a bit of water, but if it’s too runny, let it simmer a little longer to thicken up.