How to Make a Coconut Chicken Rice Bowl in 20 Minutes

Why You’ll Love How to Make a Coconut Chicken Rice Bowl in 20 Minutes Recipe

This Coconut Chicken Rice Bowl is a one-pan meal that’s full of rich, comforting flavors. The coconut milk gives the rice a creamy, aromatic base that pairs wonderfully with the seasoned chicken. It’s packed with protein, healthy fats, and fresh veggies, making it a balanced, wholesome option for any meal. Plus, it’s incredibly versatile—you can swap in your favorite vegetables, herbs, or toppings to make it your own. If you’re looking for a meal that’s both quick and satisfying, this coconut chicken rice bowl will become a favorite in no time.

Ingredients

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1/2 teaspoon ground ginger

• Salt and pepper, to taste

• 1 cup jasmine rice (or your preferred rice)

• 1 can (13.5 oz) coconut milk

• 1/2 cup chicken broth (or water)

• 1 tablespoon soy sauce (optional, for extra flavor)

• 1/2 cup diced cucumber (for topping)

• 1/2 cup shredded carrots (for topping)

• 1 tablespoon fresh cilantro (chopped, for garnish)

• Lime wedges (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the rice: In a medium saucepan, combine the jasmine rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff the rice with a fork.

2. Cook the chicken: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Season the chicken pieces with garlic powder, ground ginger, salt, and pepper. Add the chicken to the skillet and cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked (internal temperature of 165°F).

3. Assemble the bowls: Once the rice and chicken are cooked, divide the coconut rice between two bowls. Top each bowl with the cooked chicken. Add diced cucumber, shredded carrots, and fresh cilantro on top for added crunch and freshness.

4. Garnish and serve: Squeeze lime wedges over the bowls for a burst of citrus flavor. Serve immediately and enjoy!

Servings and Timing

• Servings: 2

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

1. Add Vegetables: Feel free to add sautéed vegetables like bell peppers, broccoli, or spinach to the bowls for extra nutrients and color.

2. Spicy Kick: Add a drizzle of sriracha or a sprinkle of chili flakes for some heat.

3. Chicken Alternative: You can substitute chicken with shrimp, tofu, or beef for a different protein.

4. Tropical Twist: Top the bowls with chopped pineapple or mango for a sweet and tangy flavor.

5. Use Brown Rice: For a healthier alternative, swap the white rice for brown rice. Just be sure to adjust the cooking time slightly as brown rice takes longer to cook.

Storage/Reheating

• Storage: Store leftover rice and chicken in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or in a skillet over medium heat until warmed through. Add a splash of water or coconut milk if the rice has dried out.

FAQs

1. Can I use regular white rice instead of jasmine rice?

Yes, you can use any type of rice you prefer, but jasmine rice gives a fragrant, soft texture that pairs well with the coconut milk. Adjust the cooking time based on the type of rice you use.

2. Can I make this dish in advance?

You can prepare the rice and chicken ahead of time and store them separately in the refrigerator. Assemble the bowls when ready to serve.

3. Can I use canned chicken for this recipe?

While fresh chicken is recommended for the best flavor and texture, you can use canned or pre-cooked chicken as a shortcut. Just heat it up before adding it to the bowls.

4. Can I make this vegetarian?

Yes, simply swap the chicken for tofu or tempeh and use vegetable broth instead of chicken broth. This makes a hearty vegetarian meal.

5. Can I use light coconut milk instead of full-fat coconut milk?

Yes, light coconut milk will work, but the rice may be less creamy. For the best results, full-fat coconut milk is recommended for a richer flavor.

6. How can I make this dish spicier?

Add sriracha sauce, chili flakes, or fresh diced jalapeños for a spicy kick.

7. Can I freeze this dish?

You can freeze the cooked chicken and rice separately in airtight containers for up to 3 months. Thaw in the refrigerator and reheat before serving.

8. What can I use instead of soy sauce?

You can substitute soy sauce with coconut aminos for a gluten-free alternative or tamari for a soy-free version.

9. Can I add nuts to the bowl?

Yes, you can add roasted peanuts or cashews on top for an extra crunch and nutty flavor.

10. Can I serve this with a sauce?

Yes, you can serve this bowl with a drizzle of peanut sauce, teriyaki sauce, or even a simple yogurt sauce for extra flavor.

Conclusion

This Coconut Chicken Rice Bowl is an easy, flavorful, and satisfying meal that comes together in just 20 minutes. With the perfect balance of protein, healthy fats, and fresh vegetables, it’s a well-rounded dish that’s sure to please everyone at the table. Whether you’re looking for a quick weeknight dinner or a meal prep option, this recipe is a delicious choice that can be customized to fit your tastes. Enjoy the tropical flavors and freshness in every bite!