Coconut Chicken Rice Bowls

Looking for a simple and nutritious dinner? These Coconut Chicken Rice Bowls are the perfect solution! Made with lean chicken breast, creamy light coconut milk, and a blend of spices, this meal is packed with flavor and protein. It’s like a coconut curry without the red curry paste, but feel free to add it if you like a spicy kick! The dish is served over jasmine or basmati rice and topped with fresh cilantro and a drizzle of extra coconut milk for added richness.

Why You’ll Love This Recipe

This coconut chicken rice bowl is a favorite in my family—my husband, Tommy, and daughter, Karina, always ask for it. I love it because it’s high in protein (40 grams per serving!) and fits perfectly with my daily protein goal of 120 grams. It’s also gluten-free, dairy-free, and full of anti-inflammatory ingredients like ginger, garlic, and coconut milk.

Here’s why you’ll want to make these bowls:

• High in Protein: At 40 grams of protein per serving, this meal is filling and satisfying.
• Diet-Friendly: This recipe is both gluten-free and dairy-free, making it a versatile option for many dietary restrictions.
• Anti-Inflammatory: The combination of onion, garlic, ginger, and coconut milk makes this dish supportive of overall health.
• Quick & Easy: It only takes about 30 minutes to whip up—perfect for busy weeknights.
• Meal Prep Friendly: These bowls store well in the fridge, making them ideal for preparing ahead of time for a quick, healthy meal during the week.

Ingredients for Coconut Chicken Rice Bowls

• Chicken: Skinless, boneless chicken breasts are diced for this dish, but you can use chicken thighs if you prefer.
• Seasoning: Smoked paprika and dried oregano bring deep flavors to the chicken, while a dash of turmeric or Thai red curry paste can add even more depth.
• Aromatics: Onions, garlic, and fresh ginger are the flavor base.
• Coconut Sauce: Light coconut milk and chicken broth combine to create a creamy, rich sauce, while tomato paste adds a bit of sweetness.
• Garnish: Fresh cilantro adds a bright, fresh finish to each bowl.
• Rice: Basmati or jasmine rice works best for this dish, and you can cook it in an Instant Pot for an easy and quick side.

How to Make Coconut Chicken Rice Bowls

1. Season and Cook the Chicken: Season diced chicken with salt, paprika, and oregano. Brown it in a large skillet over high heat, then remove the chicken and set it aside.
2. Make the Sauce: Lower the heat, add more oil, and sauté the onions, garlic, and ginger for a minute. Pour in the chicken broth to deglaze the pan, then stir in the tomato paste, coconut milk, and salt. Let the sauce simmer until it thickens.
3. Combine: Add the chicken back into the pan, along with any juices. Let everything cook together for a few minutes until heated through.
4. Assemble: Serve the coconut chicken over cooked rice and garnish with cilantro. Drizzle with extra coconut milk for a creamy finish.

Serving Suggestions

These bowls are a complete meal on their own, but if you want to add some extra veggies, here are a few ideas:

• Sliced cucumbers for freshness.
• Bok choy for a crunchy, leafy addition.
• Spicy garlic edamame to add some extra flavor and protein.

Meal Prep Tips

Coconut Chicken Rice Bowls are perfect for meal prep. Simply cook the chicken and rice in advance, and store them separately in airtight containers. When you’re ready to eat, just reheat the rice and chicken together for a quick meal. These bowls will last up to 4 days in the fridge.

More Healthy Chicken Recipes You’ll Love

• Cilantro Lime Chicken Breast
• Chicken and Broccoli Stir-Fry
• Cheesy Stuffed Chicken Breast with Zucchini

Enjoy your healthy and flavorful Coconut Chicken Rice Bowls—whether for dinner or as a meal prep option for the week!

Coconut Chicken Rice Bowl Recipe

Ingredients:

• For the Chicken:
  • 1 1/2 lbs diced skinless chicken breast
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp dried oregano (or dried herb blend)
• For the Sauce:
  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 tsp fresh grated ginger (or more, depending on preference)
  • 1/4 cup chicken broth
  • 1 1/4 cup canned light coconut milk
  • 1 tbsp tomato paste
  • 1/2 tsp kosher salt
• For the Bowls:
  • Fresh cilantro (for garnish)
  • 3 cups cooked jasmine or basmati rice
  • Extra coconut milk (optional for topping)

Instructions:

1. Season the Chicken: Season the diced chicken with salt, paprika, and dried oregano.
2. Cook the Chicken: Preheat a large skillet over high heat. Spray with oil and brown the chicken in an even layer, about 3-5 minutes. Once browned, remove the chicken from the skillet and set aside.
3. Make the Sauce: Lower the heat and spray the pan with more oil. Add the minced onion, garlic, and ginger. Cook for 1 minute. Pour in the chicken broth to deglaze the pan and simmer for 1 minute. Add the tomato paste, coconut milk, and salt. Let the sauce simmer for a few minutes to thicken.
4. Combine the Chicken and Sauce: Add the cooked chicken back into the pan along with any juices. Cook on medium heat for 3-4 minutes, allowing the chicken to absorb the flavors.
5. Assemble the Bowls: Serve the chicken and coconut sauce over cooked rice. Garnish with fresh cilantro and drizzle with extra coconut milk, if desired.

Enjoy your Coconut Chicken Rice Bowls!