Coconut Chicken Rice Bowl
Treat yourself to a tropical-inspired meal with this Coconut Chicken Rice Bowl—rich, creamy, and packed with flavor in every bite!
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs of your choice
- 1/2 onion minced
- 3 cloves of garlic minced or pressed
- 1 teaspoon fresh grated ginger or 1 tablespoon for extra ginger kick
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk
- 1 tbsp tomato paste
- 1/2 teaspoon kosher salt
- Fresh cilantro for garnish
- 3 cups cooked jasmine or basmati rice
- More coconut milk optional, for drizzling
Instructions
- Season the chicken with salt, paprika, and dried herbs.
- Preheat a large skillet over high heat, spray with oil, and brown the chicken evenly for 3-5 minutes.
- Once browned, remove the chicken. Reduce heat, spray with more oil, and add onion, garlic, and ginger. Cook for 1 minute, then deglaze the pan with chicken broth.
- Simmer for about 1 minute, then stir in tomato paste, coconut milk, and 1/2 teaspoon salt.
- Let the sauce simmer for a few minutes to thicken. Add the chicken back with any juices and cook on medium heat for 3 to 4 minutes.
- Serve the chicken over jasmine rice, garnish with cilantro, and drizzle with more coconut milk if desired.
Notes
Notes:
For an extra kick, increase the amount of fresh ginger used in the sauce.
For an extra kick, increase the amount of fresh ginger used in the sauce.