Coconut Chicken Rice Bowl DF GF HP MP Q
Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for my gluten-free, dairy-free friends!
Equipment
- Skillet
Ingredients
- 1.5 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- 0.5 onion minced onion
- 3 cloves garlic
- 1 teaspoon fresh grated ginger (or more if you like it extra gingery)
- 0.25 cup chicken broth
- 1.25 cup canned light coconut milk (from 1 can)
- 1 tablespoon tomato paste
- 0.5 teaspoon kosher salt
- 3 cups cooked jasmine rice or basmati
- fresh cilantro
- more coconut milk (optional for topping)
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 ½ 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.
Notes
Variations: Swap chicken breasts with thighs, try with tofu or shrimp, omit the chicken and replace with vegetable broth for a vegetarian option, add red curry paste for coconut curry, and adjust toppings based on preference.
Nutrition
Serving: 1cupCalories: 429kcalCarbohydrates: 40gProtein: 40gFat: 10gSaturated Fat: 5gCholesterol: 124mgSodium: 562mgFiber: 1.5gSugar: 4g
Tried this recipe?Let us know how it was!