Creamy Coconut Chicken Rice Bowl
A creamy coconut sauce coats tender bite-sized chicken pieces served over fluffy rice, bringing tropical flavors to your weeknight dinner in under 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 can coconut milk 13.5 oz
- 2 cups cooked rice white or brown
- 2 cloves garlic minced
- 1 onion diced
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon lime juice
- salt and pepper to taste
- fresh cilantro for garnish
- red pepper flakes optional for heat
Instructions
- Start by cooking your rice according to the package instructions, and while the rice is cooking, prepare your chicken.
- In a large skillet, heat olive oil over medium heat and add the diced onion, cooking until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Slice your chicken breasts into bite-sized pieces and add them to the skillet, season with salt and pepper, and cook until the chicken is browned and cooked through, about 6-8 minutes.
- Pour in the coconut milk, soy sauce, and lime juice, stir to combine, and allow the sauce to simmer for about 5 minutes so it thickens slightly, then taste and adjust seasoning if needed.
- Once the rice is cooked, plate a serving of rice in a bowl and ladle the creamy coconut chicken over the top.
- Finish with fresh cilantro and a sprinkle of red pepper flakes if you like a little heat.