Description
Tender chicken cooked in a fragrant coconut sauce and served over a bed of fluffy rice. This tropical-inspired bowl brings a burst of flavor and comfort to your meal, with a touch of exotic sweetness.
Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- Salt and pepper, to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Bowl:
- 2 cups mixed vegetables (e.g., cucumber, bell peppers, carrots, and cabbage)
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup chopped peanuts (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
To start, prepare the chicken marinade. In a mixing bowl, combine the olive oil, soy sauce, honey, lime juice, minced garlic, ground ginger, salt, and pepper. Whisk the ingredients together until the marinade is smooth and well-mixed.
Cut the chicken breasts or thighs into bite-sized pieces or leave them whole, depending on your preference. Place the chicken into the bowl with the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes, or up to 1 hour for more flavor.
While the chicken is marinating, prepare the coconut rice. In a medium saucepan, combine the jasmine rice, coconut milk, water, olive oil, and salt. Stir to combine and bring the mixture to a boil over medium-high heat.
Once it starts to boil, reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove the pan from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.
While the rice is cooking, heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken pieces. Cook for 5-7 minutes on each side, or until the chicken is fully cooked through and has a nice golden brown crust. If you prefer crispy chicken, you can also cook it for an additional 2-3 minutes, allowing the exterior to get even crispier.
Once the chicken is cooked, remove it from the pan and set it aside to rest for a few minutes.
While the chicken is resting, prepare the vegetables for the bowl. Slice the cucumber, bell peppers, and carrots into thin strips or rounds. You can also shred or julienne the cabbage for added texture.
If you’re using other vegetables, such as avocado or radishes, slice them as well. Toss the prepared vegetables together in a mixing bowl, then set them aside for assembling the bowls.
To assemble the bowls, start by spooning a generous amount of the coconut rice into the bottom of each bowl. Top the rice with the cooked chicken pieces, ensuring an even distribution of the chicken throughout.
Next, arrange the fresh vegetables on top of the chicken, creating a colorful and vibrant display. You can also drizzle any remaining marinade over the vegetables for added flavor.
Sprinkle the chopped cilantro, sesame seeds, and peanuts (if using) over the bowl for added crunch and flavor. Squeeze fresh lime juice over the top to finish the dish with a zesty touch.
Your Coconut Chicken Rice Bowls are now ready to be served! These bowls are perfect for a healthy, flavorful lunch or dinner, and they’re easily customizable based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 500-600 kcal
- Fat: 20-25g
- Carbohydrates: 50-55g
- Protein: 35-40g