Description
Coconut Chicken Rice Bowl is a vibrant, tropical dish that combines tender chicken marinated in rich coconut milk, fluffy jasmine rice, and colorful vegetables. This easy-to-make recipe is perfect for busy weeknights or gatherings with friends, bringing delightful flavors and aromas to your table. With just a few simple ingredients and steps, you can create a nourishing meal that transports you to paradise with every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 3 tbsp low-sodium soy sauce
- 2 bell peppers, sliced (any color)
- 2 green onions, chopped
Instructions
- In a bowl, whisk together coconut milk, garlic, ginger, and soy sauce to create the marinade.
- Place chicken breasts in a shallow dish and pour the marinade over them. Cover and marinate for at least 1 hour.
- Rinse jasmine rice under cold water until clear. In a saucepan, combine rice with 1.5 cups water or coconut milk; bring to a boil, then reduce heat to low and cover for about 15 minutes until fluffy.
- In a skillet over medium heat, sauté sliced bell peppers in oil until tender-crisp (about 5 minutes).
- Remove chicken from marinade (reserve marinade). Cook chicken in the same skillet over medium-high heat for about 6 minutes per side or until golden brown and cooked through.
- Fluff rice before serving; layer with veggies and sliced chicken. Drizzle reserved sauce over the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg