Food Recipe
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.
Ingredients
- 1.5 lbs Chicken Breast , Diced
- 1 tsp Kosher Salt
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano or: 1 tsp Dried Herbs
- 1/2 Onion , Minced
- 3 Cloves Garlic
- 1 tsp Ginger , Freshly grated, add more if you want it more gingery
- 1/4 cup Chicken Broth
- 1 1/4 cup Light Coconut Milk , from one can
- 1 tbsp Tomato Paste
- 1/2 tsp Kosher Salt
- Fresh Cilantro
- 3 cups Jasmine Rice , or basmati (cooked)
- More coconut milk , optional for topping
- 1 Red Bell Pepper , Sliced
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.