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Coconut Chicken Rice Bowl

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Coconut Chicken Rice Bowl is a tropical delight that brings the flavors of the islands to your table. Tender chicken breast simmered in creamy coconut milk is served over fluffy jasmine rice, creating a comforting dish that’s perfect for weeknight dinners or entertaining guests. Garnished with fresh herbs, this recipe not only tantalizes your taste buds but also promises a mini-vacation in every bite.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup jasmine rice
  • 1 cup low-sodium vegetable broth
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 2 green onions, chopped (for garnish)
  • Fresh cilantro (optional for garnish)
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil

Instructions

  1. Prepare your ingredients by chopping the garlic and ginger.
  2. In a medium saucepan, combine jasmine rice and vegetable broth in a 1:1 ratio. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy.
  3. While the rice cooks, heat vegetable oil in a skillet over medium-high heat. Season chicken with salt and pepper; sauté for about 6 minutes per side until golden brown and cooked through.
  4. Remove chicken from the skillet. Add garlic and ginger to the same pan; sauté until fragrant (about 1 minute).
  5. Pour in coconut milk, stirring well while scraping any browned bits from the bottom. Simmer for about 5 minutes.
  6. Slice cooked chicken into strips, return to the skillet with coconut sauce, and simmer for an additional 2 minutes.
  7. To serve, fluff rice into bowls, top with coconut chicken mixture, garnish with green onions and cilantro if desired.

Nutrition

Find it online: https://firstfoodie.com/irresistible-coconut-chicken-rice-bowl-recipe-for-dinner/