Coconut Chicken Rice Bowl
I whipped up this healthy Coconut Chicken Rice Bowl for dinner the other night, and my family loved them, so I had to share. They’re like coconut curry chicken but without the red curry paste, which you can certainly add! They’re made with lean chicken breast, canned coconut milk, and spices served over jasmine or basmati rice, and I served them with some fresh cucumbers to make it a meal. I hope you enjoy them! More healthy dinner ideas like this, try these Chicken Brown Rice Bowls or these Buffalo Chicken Rice Bowls.
How to Make Coconut Chicken Rice Bowls
Here’s the step-by-step photos and directions to make this easy chicken dish: My oldest daughter Karina and my husband Tommy really love when I make this, and I love how easy it is! I aim to get around 120 grams of protein per day, so these bowls at 40 grams of protein per serving are perfect for dinner, or to meal prep for lunch. And if you’re gluten-free, dairy-free, even better! Here’s a few more reasons to love it…
High Protein: Each serving has 40 grams of protein, which is really filling! Good for Many Dietary Restrictions: This healthy chicken rice bowl recipe is gluten-free and dairy-free. Anti-Inflammatory: This meal supports overall health and well-being with anti-inflammatory ingredients like onion, garlic, ginger, and coconut milk. Quick and Easy: These bowls come together quickly, as the sauce only takes about 5 minutes to simmer. Perfect for Meal Prep: Make them in advance and reheat them in the microwave for a fast dinner.
Here’s what you’ll need to make this recipe, and substitutions. Find the complete coconut chicken rice bowl recipe with measurements in the recipe card below.
Chicken: Skinless chicken breasts are diced as a lean protein option, but chicken thighs would also work. Seasoning: I used smoked paprika, and dried oregano (or you can use a dried herb blend) over the chicken. If you want more flavor, add some turmeric, or Thai red curry paste. Aromatics: Onions and garlic, for flavor. Fresh Ginger: Depending on how much you love ginger, use anywhere from 1 teaspoon to 1 tablespoon. We are divided in my house so I usually use less, then add more to my plate. Liquid: The base of the sauce is chicken broth and light coconut milk. Using light coconut milk reduces the calories while keeping the sauce creamy and dairy-free. Tomato Paste: Adds flavor and sweetness, which makes this coconut sauce resemble a coconut curry. Salt brings the flavors together. Cilantro: Garnish the bowls with fresh cilantro. You can also use scallions. Rice: I like these bowls with basmati or jasmine rice the best. For a simple way to cook rice, check out my Instant Pot rice instructions.
What to Serve with Chicken Rice Bowls
These high-protein chicken rice bowls are very filling, but if you’d like to eat them with a vegetable, here are a few ideas:
Sliced cucumbers Bok Choy Spicy Garlic Edamame
How to Meal Prep Rice Bowls
These easy chicken rice bowls are great for meal prep since they reheat so well.
Storage
Leftover chicken and rice will last for four days in airtight containers in the refrigerator.
More Chicken Breast Recipes You’ll Love
Juicy Oven Baked Chicken Breast Cilantro Lime Chicken Breast Chicken and Broccoli Stir-Fry Marry Me Chicken Cheesy Stuffed Chicken Breast with Zucchini
