Easy Coconut Chicken Rice Bowl
This Easy Coconut Chicken Rice Bowl Recipe for Dinner is cozy, creamy, and weeknight simple. The coconut rice turns tender and fragrant, while the chicken brings savory flavor that feels comforting without a lot of fuss.
Ingredients
- 1 ½ cups jasmine rice
- 1 can 13.5 oz coconut milk
- 1 cup chicken broth
- 1 lb chicken breasts or thighs cut into bite-size pieces
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 green onions sliced
- 1 cucumber sliced
- 1 carrot shredded
- Lime wedges for serving
Instructions
- Rinse the rice, then cook it with coconut milk and chicken broth until tender. Let it sit for a few minutes after cooking so the texture stays fluffy.
- Toss the chicken pieces with salt, pepper, garlic, and ginger. This helps the meat taste flavorful all the way through.
- Warm the olive oil in a skillet over medium-high heat. Add the chicken and cook until golden on the outside and fully cooked in the center.
- Spoon the coconut rice into bowls, then top with the chicken. Add cucumber, shredded carrot, and green onions for freshness and color.
- Serve with lime wedges and squeeze the juice over the top right before eating. The bright citrus balances the creamy rice beautifully.
Notes
Store the rice, chicken, and toppings in separate airtight containers in the refrigerator for up to 4 days. Reheat the rice and chicken gently in the microwave or on the stovetop with a splash of broth or water to bring back moisture. Add the fresh toppings after reheating for the best texture.