Name: Coconut Chicken Rice Bowl: A Tropical Twist in 20 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tropical/Asian Fusion
Ingredients: 1 pound boneless, skinless chicken breasts (substitute with shrimp, tofu, or chickpeas if desired); 1 can coconut milk (use light coconut milk for a lighter version); 2 tablespoons soy sauce (tamari for gluten-free alternative); 2 cloves garlic, minced (or garlic powder); 1 teaspoon ginger, grated (or ground ginger); 1 teaspoon lime juice (fresh preferred); Salt and pepper to taste; 2 cups cooked rice (jasmine, basmati, or brown rice based on preference); 2 tablespoons vegetable oil or coconut oil (olive oil can be used as substitute); 1/4 cup fresh cilantro or green onions (parsley as alternative)

Description

This Coconut Chicken Rice Bowl offers a delightful tropical twist with tender chicken simmered in a creamy coconut sauce, infused with garlic, ginger, and lime, all served over fluffy rice. Ready in just 30 minutes, this flavorful weeknight meal combines the richness of coconut milk with the zest of fresh lime and aromatic herbs for a comforting and exotic dish.

Ingredients

Protein

1 pound boneless, skinless chicken breasts (substitute with shrimp, tofu, or chickpeas if desired)

Sauce & Seasoning

1 can coconut milk (use light coconut milk for a lighter version)
2 tablespoons soy sauce (tamari for gluten-free alternative)
2 cloves garlic, minced (or garlic powder)
1 teaspoon ginger, grated (or ground ginger)
1 teaspoon lime juice (fresh preferred)
Salt and pepper to taste

Grain

2 cups cooked rice (jasmine, basmati, or brown rice based on preference)

Oil & Garnish

2 tablespoons vegetable oil or coconut oil (olive oil can be used as substitute)
1/4 cup fresh cilantro or green onions (parsley as alternative)

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Instructions

Heat the oil: Warm 2 tablespoons of vegetable or coconut oil in a large skillet over medium heat to prepare for sautéing the chicken.
Cook the chicken: Add diced boneless, skinless chicken breasts to the skillet. Season with salt and pepper, then sauté for 5-7 minutes until the chicken is browned and cooked through.
Add aromatics: Stir in minced garlic and grated ginger, cooking for an additional minute to release their flavors into the chicken.
Simmer in sauce: Pour in the coconut milk, soy sauce, and lime juice mixture. Reduce the heat and let it simmer for 5-7 minutes until the sauce thickens and coats the chicken nicely.
Prepare the rice: Meanwhile, cook rice according to package instructions until fluffy and ready to serve.
Assemble the bowl: Spoon the coconut chicken mixture over the cooked rice. Garnish with fresh cilantro or green onions to add a fresh, herbal note.

Notes

For a gluten-free version, substitute soy sauce with tamari.
Light coconut milk can reduce calories and fat content.
Use shrimp, tofu, or chickpeas as alternative proteins for variety and dietary preferences.
Parsley can substitute cilantro or green onions if unavailable.
Adjust seasoning with salt and pepper according to taste.