Coconut Chicken Rice Bowl
This healthy Coconut Chicken Rice Bowl is a family-approved dinner that's absolutely worth sharing. Think coconut curry chicken without the red curry paste — though that's certainly an optional add-in for those who want it! Made with lean chicken breast, canned coconut milk, and a blend of spices served over jasmine or basmati rice, these bowls come together beautifully with fresh cucumbers on the side for a complete meal.
Instructions
Season the chicken with salt, paprika and dried herbs.
Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
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