Coconut Chicken Rice Bowl
Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for my gluten-free, dairy-free friends!
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- 1/2 onion (minced)
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger (or more if you like it extra gingery (I added 1 tablespoon))
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk (from 1 can)
- 1 tbsp tomato paste
- 1/2 teaspoon kosher salt
- fresh cilantro
- 3 cups cooked jasmine rice or basmati
- 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 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.
Notes
- Marinate the chicken ahead of time for extra flavor. - Add crushed red pepper flakes for heat if desired. - Leftovers can be stored for up to 4 days in the fridge. - For a creamy topping, drizzle extra coconut milk over the serving bowls.